Spanish Picadillo - cooking recipe

Ingredients

3 hard boiled eggs
1.3 lb ground beef (defrosted)
1 large clove garlic
salt & pepper
1-2 tsp. cooking oil
1 small onion finely chopped
1-2 tsp. chili paste (optional)
1/3-1/2 bunch of parsley (leaves removed from stem and finely chopped)
1 cp raisins
1 cp walnuts (chopped into pieces)
1 cp pimento stuffed green olives (sliced)

Preparation

Set eggs to boil for 10 min. Remove from water and set in a bowl to cool.

Mix salt, pepper and garlic into ground beef. In large frying pan on medium high, heat up oil stir in onion and simmer 2 min or so. Stir in chili paste if you have it. Stir in beef and try to avoid it cooking in large chunks. Mix beef into onions well, cover and simmer if necessary. Meat will finish cooking in the oven so there is no need to cook completely. You don't want your mixture to be too wet either. So cook until somewhere in between, about 10-12 min. When the juices are simmering, add the chopped parsley and mix well.

Turn off heat and remove pan from stove. Mix in raisins, walnuts and olives. Peel eggs and chop into pieces. Stir in egg into the beef mixture. Let cool before assembling empanadas.