Put potatoes in a large pot with water and cover; bring to a boil. Reduce heat to medium-low and simmer for about 8 minutes, then drain. Once cool, peel and cut into cubes and set aside
Cook onion and green onions in skillet with melted butter until softened, about 5 mins. Add the bell pepper, cook for an additional 3 mins. Next add ground beef; cook and stir until browned, about 5 mins. Season with paprika, cayenne pepper, and salt
Remove beef from heat and combine with the potatoes, olives and chopped hard-cooked eggs. Set filling aside to cool, about 20 minutes
Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil and lightly grease with olive oil
Place an empanada pastry round on flat surface, lightly moisten edges with warm water. Spoon 1 tbsp filling into the center, fold over, and press edges with a fork to seal. Repeat with remaining rounds. Transfer to baking sheet and brush with beaten egg
Bake 15 to 20 minutes until they're golden brown
Ingredients
2 medium potatoes
1 tbsp Urban Meadow butter
2 onion, chopped
3 green onions, chopped
1 red bell pepper, chopped
1 lb Urban Meadow lean ground beef
1 tsp paprika
1/2 tsp cayenne pepper
to taste Urban Meadow salt
3/4 cup Urban Meadow green olives, pitted and chopped
