Beef Empanadas

 Recipe

Yield:

Makes 8 servings (serving size: 1 empanada)

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes
Total: 45 Minutes

Nutritional Information

Calories 284
Fat 12 g
Satfat 3 g
Monofat 5 g
Polyfat 1 g
Protein 16 g
Carbohydrate 30 g
Fiber 3 g
Cholesterol 128 mg
Iron 3 mg
Sodium 532 mg
Calcium 36 mg

Ingredients

2 tablespoons olive oil, divided
1 small onion, minced (about 1 1/2 cups)
2 garlic cloves, minced
3/4 pound lean ground sirloin
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup raisins
1/4 cup sliced pitted green olives (about 3 ounces)
4 hard-cooked large eggs
8 frozen empanada pasta discs, defrosted (such as Goya)

Preparation

1. Preheat oven to 450°. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion; cook until soft (5-6 minutes), stirring occasionally. Add garlic; cook an additional minute. Add sirloin; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Add cumin and next 5 ingredients (through cayenne); stirring well. Add tomato paste; cook 2 minutes, stirring well. Add tomatoes, raisins, and olives; cook until liquid is absorbed (2-3 minutes), stirring well.

2. Remove from heat; cool slightly (about 10 minutes). Remove and discard yolks from 2 hard-cooked eggs; chop whites and remaining eggs. Add eggs to empanada filling, stirring gently.

3. Place 1 empanada disc between 2 pieces of wax paper; roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet; bake until browned (12-15 minutes).

Note:

Adeena Sussman,

May 2011
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