Argentinian Beef Empanadas

Directions

1. 1
   Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
2. 2
   Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes.
3. 3
   Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet.
4. 4
   Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes.
5. 5
   Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper.
6. 6
   Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
7. 7
   Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square.
8. 8
   Cut 4 (5 1/2-inch) rounds from pastry.
9. 9
   Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip.
10. 10
    Spoon about 3 tablespoons of filling onto half of round.
11. 11
    Fold other half over filling and press edges together firmly.
12. 12
    Crimp edges with a fork and transfer to one of prepared baking sheets.
13. 13
    Repeat with 3 remaining rounds.
14. 14
    Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
15. 15
    Brush tops of empanadas with beaten egg.
16. 16
    Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.