Sweet and Savory Empanadas

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Sweet and Savory Empanadas
Sweet and Savory Empanadas
1/2 lb. ground beef
1/4 cup onion
1/4 cup Herdez Red Salsa Casera
2 tbsp. pimento-stuffed green olives
1 tbsp. raisins
1½ tsp. Morton & Bassett Mexican Blend Seasoning
1/4 tsp. cinnamon
1 (15- oz.) package refrigerated pie crusts
1 egg

Prep: 20 minutes Cook: 30 minutes Makes: 20 empanadas

1. Preheat oven to 350°F. Cook beef in a nonstick skillet until no longer pink, breaking up with a wooden spoon. Remove from skillet and drain all but 1½ tsp. fat from pan. Add onion and cook until soft, about 10 minutes. Stir in salsa, olives, raisins, seasonings and browned beef.
2. On a lightly floured board, cut pie crusts into 3-inch circles, gather, re-roll and cut scraps to make 20 circles.
3. Place equal amounts of filling on half of each circle. Using your fingertips or a pastry brush, moisten outside edges of dough and fold over to enclose filling; press tightly to seal edges.
4. Place on lightly greased baking sheets and brush with beaten egg. Bake for 15 minutes or until crusts are lightly browned. Serve slightly warm or at room temperature.
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