Phyllo Beef Empanadas with Cilantro Dipping Sauce
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Phyllo Beef Empanadas with Cilantro Dipping Sauce
Phyllo Beef Empanadas with Cilantro Dipping Sauce
Ingredients
Empanadas:
8 oz. 93% lean ground beef
1 small onion, chopped
1 jalapeño pepper, seeded and minced
1/2 tsp. kosher salt
1 tsp. ground cumin
1/4 tsp. freshly ground black pepper
2 garlic cloves, minced
1/2 tsp. dried oregano
1 (8-oz.) can tomato sauce
6 sheets frozen phyllo dough, thawed

Dipping Sauce:
1 cup tightly packed fresh cilantro leaves
1/4 cup chopped green onion
1 jalapeño pepper, seeded and chopped
1 garlic clove, chopped
1/2 cup cold water
2 tbsp. lime juice
1 tbsp. olive oil
1/4 tsp. ground cumin
1/4 tsp. kosher salt
Pinch of cayenne pepper
1/4 of a ripe avocado, chopped

Directions

 Prep: 30 minutes Cook: 30 minutes  Serves: 8

 1. Cook beef in a medium nonstick skillet over medium-high heat, stirring to break apart, for about 5 minutes or until beef is lightly browned. Add onion and jalapeño and cook, stirring occasionally, for about 5 minutes or until softened. Add cumin, salt, pepper and garlic; cook, stirring constantly, for about 30 seconds or until fragrant. Add oregano and tomato sauce; cook, stirring occasionally, for about 3 minutes or until vegetables are very tender and mixture is thickened. Transfer to a bowl to cool slightly.

2. Preheat oven to 375°F. Spray a large baking sheet with cooking spray.

3. Working with one sheet of phyllo at a time (keep remaining phyllo covered with a damp towel to keep from drying), cut phyllo in half lengthwise and crosswise to make 4 rectangles. Lightly spray top of phyllo with cooking spray. Fold each piece of phyllo in half lengthwise and lightly coat both sides of each rectangle with cooking spray.

4. Place 1 level tablespoon of filling in the center of one end of each strip of phyllo. Fold 1 corner of the edge over the filling to form a triangle. Continue to fold, keeping the triangle shape, to the end of the strip of phyllo. Place empanadas on a platter and cover with a damp towel as you work to prevent drying.

5. Place empanadas, seam side down, on prepared baking sheet. Lightly spray tops of empanadas with cooking spray. Bake for about 15 minutes or until golden brown.

6. While empanadas are cooking, prepare sauce by combining cilantro, green onion, jalapeño and garlic in a food processor. Pulse until finely chopped. Add remaining ingredients and puree. Serve with warm empanadas. 

Nutritional Information:
Nutrition per serving (3 empanadas with 1½ tablespoons sauce): 128 calories,
8 g protein, 6 g total fat (1 g sat., 0 g trans), 12 g carbohydrate, 2 g fiber, 1 g sugar,
19 mg cholesterol, 326 mg sodium, 3 points