1lb ground beef
3 cloves garlic
1/2 white onion
5 large mushrooms
3 large spanish olives
pinch saffron
2 T. tomato paste
Olive oil
Empanada pastry
Grapeseed oil
Mince all the veggies. 3T olive oil to frying pan and add veggies once hot. Add pinch of saffron and salt and pepper to taste. Add beef and cook until sufficiently browned. Add tomato paste and incorporate. Cool
Add 2T of beef mixture to center of empanada wrapper and fold in half. Use pastry edger for that pretty effect.
Put a thin layer of grapeseed oil on the base of a frying pan and heat to medium. Add empanadas and fry evenly on all sides.
Serve with: avocado, salsa/hot sauce, cilantro or chimichurri, but definitely wine
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