Sonia Gras’ Empanadas de Carne (meat empanadas)

Heat oil in skillet, add white onions and cook at medium temperature until onions are translucent. Add ground meat and cook. Season with salt and pepper to taste. Then dissolve a cube of beef bouillon in ½ cup of boiling water and add paprika. Mix well with meat and onion. Let the preparation chill in the refrigerator. 

When the meat mix is chilled, put some on a center of a disc of dough and add 1 teaspoon of chopped green onion and boiled eggs. Close the dough. In Argentina, this process is called “repulgo” or “repulgue,” but you can close by using a fork to press. Preheat oven to 460 degrees. Spray oil on an oven pan and place empanadas on it. Bake until golden brown. 

(The best dough to use to prepare empanadas in Houston is called La Saltena. You can find it at Fiesta or Phoenicia Specialty Foods. If you cannot find it, then use Goya.)