Meat Empanaditas, photo by Denisse OllerPhoto by Denisse Oller

Meat Empanaditas

Cuisine: Latin
Prep Time: 45 minutes
Servings: 4-6 servings
As a hearty snack or a simple meal, these meat empanaditas always hit the spot!

Ingredients

  • 1 pound lean ground beef
  • 2 tablespoons canola oil
  • 1/2 medium Spanish onion finely diced
  • 2 cloves cloves mashed
  • 1/4 red pepper seeded, deveined, and finely diced
  • 1/4 green pepper seeded, deveined, and finely diced
  • 1 plum tomato, seeded, small dice seeded and finely diced
  • black pepper to taste
  • 1/4 teaspoon oregano
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon olives finely chopped
  • 2 ounces white wine
  • 1 tablespoon raisins
  • 1 boiled egg chopped
  • 2 tablespoons cilantro chopped
  • 1 20-ounce pack ready-made dough for baked turnover pastries
  • water
  • 1 egg beaten

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Directions

  1. Preheat oven to 450°F
  2. Heat a sauté pan at medium-high heat and add the oil.
  3. Add the meat and brown it; 3-4 minutes. Add the onions, cook until they are translucent; approximately 3-4 minutes.
  4. Add the garlic, peppers and tomatoes, and cook for an additional 3-5 minutes, stirring occasionally. Add the tomato paste, salt and pepper to taste, and cook 5-7 minutes.
  5. Add olives, raisins and white wine. Let it cook 5 extra minutes. Add cilantro and a chopped boiled egg.
  6. Place a disk on a flat surface. Dampen the rim of the disk . Place 1 tablespoon of filling in the center of dough.
  7. Place a disk on a flat surface. Dampen the rim of the disk . Place 1 tablespoon of filling in the center of dough.
  8. Brush with a beaten egg and place in a sheet tray. Place in the oven at 450°F for 15 minutes or until golden brown.
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