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Beef Empanadas

Photo: Johnny Miller; Styling: Erin Swift
Prep time 28 mins
Cook time 30 mins
Yield Makes 20
Make sure Beef Empanadas are part of your fiesta table. These flaky pastry appetizers are filled with seasoned beef in a tomato sauce, and served with homemade salsa.

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 1 poblano pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 pound lean ground beef
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1/4 cup golden raisins
  • 1 1/2 teaspoons red wine vinegar
  • 2 (14-ounce) packages frozen 4-inch empanada disks, thawed
  • Vegetable oil
  • Avocado Salsa Verde

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and garlic, and cook, stirring constantly, 4 minutes or until tender. Stir in beef and next 4 ingredients; cook, stirring often, 8 minutes or until beef is cooked through. Stir in tomatoes and next 3 ingredients; cook 10 to 15 minutes or until mixture thickens.

  2. Spread about 1 heaping tablespoon beef mixture evenly in center of empanada disks. Brush edges of dough with water. Fold dough over filling, pressing edges with a fork to seal. Place on baking sheet.

  3. Pour oil to a depth of 1 inch into a soup pot or Dutch oven; heat to 350° to 360°. Fry empanadas, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve with Avocado Salsa Verde.

  4. For a lighter variation, skip the frying step: Brush both sides of the empanadas with oil, and bake on a lightly greased baking sheet at 400° for 15 minutes.