Empanadas
tucumanas

You need:
- 3 dozen YULI oven pie covers
- ¾ Kg. Of fat-free veal
- 400 gr. of pella grease
- 100 gr. of oil
- ½ kg of scallions
- 1 red bell pepper
- 1 green bell pepper
- 3 hard boiled eggs, chopped
- 100 gr. of olives
- 100 gr. of raisins
- 1 teaspoon cumin
- 1 teaspoon of paprika
¼ teaspoon nutmeg
- 1 teaspoon ground chili pepper
- 1 teaspoon white pepper
- Salt

preparation:
Cut the meat into small cubes, place in a deep bowl along with the cumin, and salt and pepper. Melt the fat and oil in a large skillet and add the onion and chopped red pepper. Let sauté, salt, and when you feel almost cooked add the meat. Let the meat take color stirring constantly for 5 minutes. Remove and add the ground pepper, nutmeg, raisins, chopped olives and chopped egg. Leave in the refrigerator 2 hours to make it compact. In the center, place portions of filling, moisten the edge to close it and make the repulgue. Place the empanadas on plates in the oven, with a small bowl of water to keep the oven moist.