Colleen, I'd be glad to.
I always make alot more meat than I need, because whatever doesn't go into the empanadas, I use it to make shepherd's pie.
I dice alot of onion and saute it in olive oil, in a large stockpot. Season with salt & pepper, but go real easy on the salt. When onions are soft & transparent, add your ground beef. I'm always tasting and checking my seasonings. I then season with ground black pepper, onion powder, garlic powder & a touch of garlic salt. Then, I cut black olives and manzanilla olives in half and at the end mix in chopped hard boiled eggs. For a 5 lb chub of meat, I used 6 eggs. Drain some of the grease off, & mix well. I refrigerate it overnight, because it is easier to fill the tapas, and you won't have the juice going all over the place.
In the beginning, I mentioned to go easy on the salt... Because the olives add enough salt from the brine they're packed in.
And here it is! Please let me know how it turns out for you. Oh one more thing... I buy the dough (tapas) frozen, and I buy the ones for the oven (al horno). They make dough especially for frying, too. The dough for frying is drier, because it has less water in it (the whole oil and water not going well together). I put them on a sheet tray, brush with some beaten egg and bake at 375 for 25 minutes or till golden.
