Beef & Olive Empanadas

Ingredients:

For the filling:

• 4 tablespoons of butter or oil

• 1 white onion, diced

• 2-3 garlic cloves, crushed

• 1 tablespoon of dry oregano

• 2-3 teaspoons of ground cumin

• 2 teaspoons achiote paste

• 1 lb ground beef

• 1/2 cup green olives, chopped

• Salt and pepper to taste

• Oil or egg, to brush

• 1 recipe double pie crust or 2 premade pie crusts

For the Cilantro Crema:

• 1 cup crema Mexicana

• ¼ cup cilantro, chopped

• 2-3 tablespoons lime juice

• Salt & Pepper to taste

Method:

1. In a large frying pan, brown the ground beef. Remove and set aside.

2. Heat the butter in the same large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.

3. Add the oregano, ground cumin, achiote, and salt/pepper.

4. Add the ground beef and olives, stir and cook until all ingredients are incorporated. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.

5. Remove dough from the fridge and place on a well-floured surface. Using a rolling pin, roll the dough until it's about ⅛th inch thick. Using cutter or a rim of a mixing bowl, cut out circles.

6. Scoop a little filling onto one half of the dough round, leaving room around the rim. Fold the other side of the dough over the top of the fillings. Press down with a fork around the edges or crimp with hands. Repeat with remaining dough, reserving any leftover filling. Brush the top of the empanadas with the egg wash or oil. Place in the oven and bake 30¬-35 minutes until golden.

7. While empanadas are cooking, mix crema, cilantro, garlic and lime juice in a food processor or blender. Season with salt to taste.

8. Serve empanadas warm with dipping sauce.