Empanadas de Pino con Cebolla

Ingredients

• 200 g of pino
• 2 onions
• 2 eggs
• 100 g of grated cheese
• 1 tablespoon of chili powder
• 1 tablespoon of thyme
• Salt and pepper to taste
• 200 g of flour
• 2 eggs
• Oil for frying

Method

1. Clean and slice the onions into thin cubes. Beat the eggs with salt and pepper.
2. In a pan, cook the pino with the onions until the pino becomes soft.
3. Add the cheese, chili powder, thyme, and beaten eggs. Mix well to form a homogeneous filling.
4. In a bowl, mix the flour with the beaten eggs to form the dough.
5. Divide the dough into pieces and shape them into small empanadas, filling them with the pino and onion filling.
6. Fry the empanadas in plenty of hot oil until they become golden and crispy.
7. Place the empanadas on a paper towel to absorb excess moisture and serve them hot.