Spicy Beef Empanadas - cooking recipe

Ingredients

2 tablespoons cooking oil
2 lbs ground beef
5 shallots, finely chopped
5 garlic cloves
2 -3 red chili peppers, seeded and finely chopped
1 red bell pepper, finely chopped
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon all-purpose flour
2 1/2 ounces concentrated tomato paste
5 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
1/2 tablespoon habanero sauce
1/2 lemon, squeezed
3 large hardboiled egg, finely chopped
1/4 cup jalapeno pepper, finely chopped
1 cup cilantro, chopped
salt and pepper
8 sheets puff pastry
2 eggs, beaten (for glaze)

Preparation

Pre-heat oven at 375\u00b0F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
Let pastry thaw and cut 5\" circles.
Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.