Easy Empanadas

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

1. Place empanada discs on counter to thaw [or cut each piecrust into 5 (4-inch) discs]. Drain olives.
2. 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.
3. 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).
4. 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.
5. 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.