Exquisite Beef Empanadillas

Start by chopping the onion, bell pepper, tomatoes and garlic into very small pieces. Make sure you have a good sharp knife, the smaller the pieces, the easier it will be to fill the pasties.

In a frying pan with a little olive oil, sauté the onion and garlic until golden brown. Then add the bell bell pepper and tomato and sauté for a couple of minutes more.

Add the minced meat to the pan and cook until there are no pink parts left. Here a tip from my grandmother is to add a little bit of wine to give it more flavor. Don't forget to season with salt and pepper.

Once the meat is ready, let the mixture cool for a while. Meanwhile, you can spread the wafers on the table and beat the egg in a bowl.

Place a spoonful of the meat mixture on each wafer. Don't put too much or it will seep through and cause the patties to open up during baking.

Fold the wafers in half, sealing them with the beaten egg and pressing the edges with a fork. Here it is important to seal them well to prevent the meat mixture from escaping when frying.

Finally, fry the patties in hot oil until golden brown. It is preferable to fry in small batches to keep the oil at a good temperature.

Place the fried empanadillas on absorbent paper to remove excess oil and that's it! Delicious meat empanadillas in my grandmother's style.