Empanadas De Carne

Directions

1. 1
   In a large skillet heat the extra virgin olive oil until super hot.
2. 2
   Add the diced onions, and stir frequently until they become slightly golden.
3. 3
   Add this point add the ground beef, and cook for about 10-15 minutes, stirring regularly with a wooden spoon.
4. 4
   Add the salt, pepper, and cumin, mix together well, then add the paprika a bit at a time. The mixture will start to take on a reddish color. It should be red, but not too dark.Continue cooking and stirring the mixture for appoximately 10-15 minutes longer. Next, add the sugar, and stir for another 5 minutes until the sugar is completely dissolved.At this point, let the mixture cool slightly, then cover and refrigerate it for about 12 hours. It is best to make the filling the day before you are planning to use it.If you are using the frozen tapas or discs of empanada dough, let them thaw at room temperature for about an hour before you intend to use them. Put about a tablespoon of the meat mixture in the center of each disc, I always put a green olive at the end. Traditionally, you would also add the wedge of hard boiled eggs, and raisins are optional. I omit them. Press the dough closed all the way around, then fold the dough over with your fingers and crimp closed. You can also use a fork to seal the empanada shut, but you can do just fine by hand, once you have a system down.When you are ready to cook the empanadas, heat your oil to a high heat (around 375 degrees) in a fryer. Drop the empanadas in, and let cook for about 3-4 minutes, until they look a nice golden color. Be sure to turn them over during the cooking process. When done, set them on a paper towel lined baking dish to absorb any excess oil until ready to serve. They are best served and eaten immediately. Enjoy!!!!!!!!!