| • | Heat the oil in a large pan over medium flame. Add the sliced onions and sauté for 1-2 min.
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| • | Add the peppers, minced meat and broth, stir properly and simmer for a few minutes.
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| • | Then add green olives, some chopped boiled egg and raisins. Season the filling 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, combine 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 divide the dough into equal portions and roll out each portion into a circle of 4 inches diameter each.
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| • | Place about 2 tablespoons of the filling in the lower half of each circle of crust.
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| • | Brush the edges of the crust with egg wash, fold the two ends together and press the edges together with fingers.
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| • | Arrange the above in a greased 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 remove and brush again with the egg wash.
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| • | Bake for another 15 to 20 minutes or until golden brown.
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| • | Argentine Empanada is ready to be served. |
