Wash your hands. Put your apron on. Let’s cook!
Mixture-Have an adult heat some oil in a pan. When the oil is hot,
add the red peppers and onions. Stir them around for 5 minutes. Watch out, it’s hot! Now, slowly add the meat, and mix it all together. Make sure you don’t overcook the meat.
Now chop 4 eggs into bits. Stir the eggs into the meat. Pour it all into a big bowl. It smells great!
Chop up the olives and add them to the mixture. Sprinkle a bit of pepper and a pinch of salt. Now, add a pinch of the special ingredient, Cumin. Cumin gives the empanadas their special taste. It’s going to be great!
On a dry table, with dry hands, sprinkle some flour and roll the dough flat with a rolling pin. Use a cookie cutter to cut big circles out of the dough. Push and rotate the cutter to get the circles out. Shake the extra flour off. You can use a brush or your fingers to put a little bit of water right around the edge. It’s like finger painting!
Add some of the warm filling to the middle of a pastry circle. Fold it over all the way so the edges touch. For a perfect empanada, use a fork to make marks around the edges. I think 20 should be enough. Do the same for all the empanadas and put them on a baking sheet.
To make them golden brown, paint them with an egg yolk.
Then get Mom or Dad to put the tray in a hot oven at 350º F (180º C) and cook for 35 minutes. Yummy!