Filling for Juicy Meat Empanadas

Chop the onions, red bell pepper, bacon, and leeks into fine pieces.

Mince the garlic cloves.

In a large skillet, heat some oil over medium heat.

Add the bacon and cook until it starts to crisp.

Add the roast beef, letting it brown evenly. Once cooked, remove it from the skillet and chop finely or shred it, then set aside.

In the same skillet, add a bit more olive oil if needed.

Sauté the onions, red bell pepper, leeks, and garlic until the vegetables are soft and fragrant.

Return the shredded meat to the skillet with the sautéed vegetables.

Stir in the crushed tomatoes and mix well.

Season with pepper, crushed red pepper, and cumin to taste.

Add broth as needed to maintain moisture.

In a separate pot, boil the eggs, peel, and chop them roughly.

Stir the chopped eggs into the mixture for added richness.

Allow the filling to cool before using it to fill empanada dough.