Prepare the seasonings; salt, pepper, ground cumin, and oregano.
Finely chop the raisins. Dice the potato into 1 cm cubes, soak in water, and drain in a sieve.
Add olive oil to the frying pan, and stir-fry the minced onion until translucent.
Add the garlic, ground meat, and sprinkle the seasonings directly onto the ground meat.
Once the meat has cooked through, add the diced potato and parsley, and stir-fry.
Add the canned tomato.
Add the chopped raisins.
Add the green peas. This time, I used canned green peas.
When the moisture has evaporated, taste, liberally season with salt, and turn off the heat.
Instead of adding salt, you could add sugar or ketchup to make it sweeter. Adjust the taste to your liking.
Transfer the filling into a container, and scatter with sliced green olives.
Separate the egg yolks and whites, and chop them into small pieces. Scatter the egg yolks into the container.
Next, scatter the egg whites in, and let it cool. Once it's cooled, chill in the refrigerator, and prepare the dough.
For the dough, I referred to user "Sumasuma-tsuma"'s recipe (Recipe ID: 1469668). This time, I added sugar to the dough for a bit sweeter dough.
Fill the dough with the filling, and deep-fry in plenty of vegetable oil heated at 180°C until golden brown.
The filling should look like this.
Story Behind this Recipe
I wanted to come up with an empanada filling that would be delicious even after they have cooled. After many trials, I added more ingredients to the filling, and it was a big hit.
The filling is also delicious wrapped in frozen puff pasty sheets and then baked. Another way to enjoy the filling is to place it in a heat-resistant dish, top it with cheese, bake it until the cheese melts, then serve it with bread.