Name: Jujuy Style Llama Empanadas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Argentine
Ingredients: 500 g of llama meat, cut into small pieces with a knife (about 1.1 lb, can be substituted with beef); 2 onions, very finely chopped; 3 tablespoons of fat or oil; 1/2 cup of peas; 1 potato, boiled but firm, diced; 8 green olives, chopped; 1 teaspoon of sweet paprika; Crushed red pepper flakes, to taste (optional); Salt, to taste; 1 scallion, thinly sliced into rings (optional); 2 hard-boiled eggs, chopped; 12 pieces of empanada dough discs

Ingredients

Scale

500 g of llama meat, cut into small pieces with a knife (about 1.1 lb, can be substituted with beef)
2 onions, very finely chopped
3 tablespoons of fat or oil
1/2 cup of peas
1 potato, boiled but firm, diced
8 green olives, chopped
1 teaspoon of sweet paprika
Crushed red pepper flakes, to taste (optional)
Salt, to taste
1 scallion, thinly sliced into rings (optional)
2 hard-boiled eggs, chopped
12 pieces of empanada dough discs