| • | Heat the oil in a large cooking pan all over normal flame. Add the chopped up onions and saute for 1-2 min.
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| • | Add the peppers, minced meat and broth, stir the right way and simmer for a few minutes.
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| • | Then add green olives, few chopped up boiled egg and raisins. Season the filling up with salt, pepper, paprika, and cumin. Let it cool.
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| • | Now preheat an oven to 400 F.
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| • | Take a mixing bowl, mix the flour and the sugar, stir, and add in the butter pieces.
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| • | Blend it so that the butter is well distributed and mixture resembles semi-dry sand.
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| • | Pour in the water and mix well to form solid dough.
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| • | Now split the dough into equivalent pieces and roll aside each piece into a circle of 4 inches diameter each.
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| • | Place about 2 tablespoons of the filling up in the lower one-half of each circle of crust.
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| • | Brush the edges of the crust with egg wash, fold the 2 ends together and push the edges together with fingers.
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| • | Arrange the above in a lubricated cookie sheet. Prick surface of each Empanada with a fork to allow steam to escape.
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| • | Bake in the oven at 400 F for 10 minutes and then take aside and brush again with the egg wash.
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| • | Bake for some other 15 to 20 minutes or until golden brown.
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| • | Argentine Empanada is ready to be served.
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