HOW TO:
For the empanadas:
STEP 1:
Finely dice the onion and cook in a cast iron skillet with oil until softened and translucent.
STEP 2:
Cut the ribeye into small cubes and add to the onions.
STEP 3:
Add the seasonings to the mixture (we used cumin, paprika, crushed red pepper, and salt).
STEP 4:
Cook until the beef is fully cooked, then remove from the heat and let cool.
STEP 5:
Once cooled, add chopped green onions and chopped hard-boiled eggs.
STEP 6:
Fill the empanada discs with the mixture, seal well using a traditional repulgue fold or by pressing the edges with a fork.
STEP 7:
Fry in oil at 180°C / 350°F until golden brown, then remove with a strainer or slotted spoon.
For the pastelitos:
STEP 1:
Cut the dulce de membrillo (quince paste) into cubes and place on top of one pastry disc. Cover with another layer of dough, fold and seal the edges well, then fry until golden brown.
STEP 2:
Remove and sprinkle with sugar.
STEP 3:
Dulce de membrillo (quince paste) can usually be found in specialty grocery stores near the cheese section, or at Argentine and Latin markets.