Our empanada recipe uses refrigerated pie dough rather than the traditional homemade pastry. Be sure to let the pie dough come to room temperature before rolling to 1/8-inch thickness
Oxmoor House JANUARY 2005
Preheat oven to 425°.
Heat oil in a large nonstick skillet over medium heat. Add crumbles and next 3 ingredients. Cook 3 to 4 minutes, stirring often. Add raisins and next 7 ingredients; cook 3 minutes.
Roll each crust to 1/8-inch thickness. Cut 9 circles out of each crust, using a 4- inch cookie cutter. Spoon 1 heaping tablespoonful mixture into center of each circle. Moisten edges of dough with water. Fold over and press edges of dough with a fork to seal. Place on a baking sheet coated with cooking spray. Lightly coat tops of empanadas with cooking spray.
Bake at 425° for 14 minutes or until lightly browned. Serve with chutney, salsa, or sour cream.
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