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Festive Empanadas
Recipes
Festive Empanadas
8 servings
60 minutes total (Active 30 minutes)

Ingredients

  • 2 (10-ct) packages frozen empanada disc, thawed
  • 1 tablespoon vegetable oil
  • ½ lb lean ground beef
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 1 tablespoon chopped garlic
  • ½ cup prediced yellow onion
  • ⅓ cup sliced Spanish olives, drained
  • ½ cup raisins
  • 1 cup tomato sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 large egg, beaten
  • 1 tablespoon water
  • Nonstick aluminum foil

Steps

    1. Place empanada dough on counter to thaw. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add ground beef; cook and stir 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.
    2. Add to pan: oregano, cumin, red pepper, garlic, and onion; cook 2–3 minutes until onions have softened. Stir in olives, raisins, tomato sauce, salt and pepper; reduce heat to low and simmer 10 minutes. Remove from heat and set aside 15 minutes to cool to room temperature.
    3. Preheat oven to 425°F. Using a decorative mini cookie cutter; cut pieces from two empanada dough circles and set aside. Whisk egg and water until well blended.
    4. Line two baking sheets with foil; place 4 empanada rounds on each baking sheet. Top each with ½ cup meat mixture; brush edges with egg wash and top with remaining 8 empanada dough circles, crimp edges with a fork to seal.
    5. Brush with egg wash; top with decorative cut-outs; brush with egg wash again. Bake 12–15 minutes or until golden brown. Serve.

Amount per ⅛ recipe serving: Calories 510, Total Fat 17g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 740mg, Total Carb 59g, Fiber 1g, Sugars 22g, Protein 17g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 30%