Easy Empanadas
Total Time1 hour
Servings10
Ingredients
- 1 package frozen empanada discs (or rolled piecrusts)
- ⅓ cup sliced Spanish olives
- 1 tablespoon + ¼ cup olive oil
- ½ lb lean ground beef
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- 1 tablespoon chopped garlic
- ½ cup diced fresh yellow onions
- ½ cup raisins
- 1 cup tomato sauce
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup egg substitute
- 1 cup avocado cilantro dressing (optional)
Steps
- Place empanada discs on counter to thaw [or cut each piecrust into 5 (4-inch) discs]. Drain olives.
- Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add ground beef; brown4–5 minutes, stirring to crumble meat, until no pink remains and beef is 160°F. Add oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened.
- Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and cool to room temperature (about 15 minutes).
- Top each dough disc with ¼ cup meat mixture; brush edges with egg. Stretch dough and fold over filling, crimp edges with a fork to seal.
- Heat remaining ¼ cup oil in large sauté pan on medium-high 4–5 minutes.; Place 4 empanadas in pan; cook 2–3 minutes on each side until crusts are golden and centers are hot.; Serve with avocado cilantro dressing, if using.
Ingredients
- 1 package frozen empanada discs (or rolled piecrusts)
- ⅓ cup sliced Spanish olives
- 1 tablespoon + ¼ cup olive oil
- ½ lb lean ground beef
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- 1 tablespoon chopped garlic
- ½ cup diced fresh yellow onions
- ½ cup raisins
- 1 cup tomato sauce
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup egg substitute
- 1 cup avocado cilantro dressing (optional)
Steps
- Place empanada discs on counter to thaw [or cut each piecrust into 5 (4-inch) discs]. Drain olives.
- Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add ground beef; brown4–5 minutes, stirring to crumble meat, until no pink remains and beef is 160°F. Add oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened.
- Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and cool to room temperature (about 15 minutes).
- Top each dough disc with ¼ cup meat mixture; brush edges with egg. Stretch dough and fold over filling, crimp edges with a fork to seal.
- Heat remaining ¼ cup oil in large sauté pan on medium-high 4–5 minutes.; Place 4 empanadas in pan; cook 2–3 minutes on each side until crusts are golden and centers are hot.; Serve with avocado cilantro dressing, if using.
Notes
Empanadas can be baked at 425°F for 12–15 minutes until golden, instead of fried, if desired.
Nutritional Information
Amount per ⅒ recipe serving: Calories 240, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 20mg, Sodium 450mg, Carb 31g, Fiber 1g, Total Sugars 7g (Incl. 0g Added Sugars), Protein 11g, Vit D 0%, Calc 2%, Iron 10%, Potas 6%