Empanada de cordero

Instructions

1. Sauté the chopped onion and garlic in oil for 5 minutes, then add the tomato and ají.
2. Add the lamb, cumin, paprika, salt and pepper, then cook for 10 minutes until the meat is browned.
3. Let the filling cool, then stir in the diced hard-boiled egg, olives and raisins.
4. Roll out the dough and cut out discs about 12 cm across.
5. Place a spoonful of filling in the center of each disc, fold over and seal the edges with a fork.
6. Brush the empanadas with beaten egg and make two small slits on top.
7. Bake in a oven preheated to 200 °C for 25 to 30 minutes, until nicely golden.