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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

Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary

prep:
48 mins
cook:
21 mins
total:
1 hr 9 mins
Yield:
36 servings,(serving size: 1 empanada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

120 calories; fat 7g; saturated fat 2.8g; protein 1.9g; carbohydrates 12.4g; cholesterol 4mg; iron 0.3mg; sodium 112mg; calories from fat 52%; fiber 0.3g; calcium 5mg.
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