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Beef Empanadas
Recipes
Beef Empanadas
12 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 12 frozen empanada shells
  • 1 tablespoon fresh cilantro
  • ½ cup ground beef
  • ¾ cup sliced fresh green onions
  • ½ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • ¼ cup golden raisins
  • ¼ cup sliced Spanish olives
  • 2 teaspoons chunky garlic stir-in paste
  • 1 tablespoon tomato paste
  • ¼ cup beef stock
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 large egg
  • Parchment paper

Steps

    1. Set empanada shells out to thaw. Preheat oven to 375°F. Chop cilantro.
    2. Combine in medium saucepan on medium: beef, onions, tri-pepper mix, raisins, olives, cilantro, garlic paste, tomato paste, stock, cumin, salt, and pepper; simmer mixture 10–12 minutes, stirring often, until liquid has been absorbed and beef is 160°F. Spread mixture onto baking sheet and let stand 15 minutes.
    3. Beat egg. Arrange empanada shells on flat work surface; brush edges with beaten egg. Spoon 2 tablespoons beef mixture into center of each empanada shell, then stretch dough and fold in half over filling; crimp edges with fork to seal. Brush beaten egg over empanadas.
    4. Line second baking sheet with parchment paper. Arrange empanadas on baking sheet; bake 10–12 minutes until golden and crisp. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 170, Total Fat 6g, Sat Fat 2.5g, Trans Fat 0g, Chol 20mg, Sodium 280mg, Total Carb 24g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 2%