Beef or Turkey Empanadas (Flaky Meat Pies)
Aviva Goldfarb of The Six O'Clock Scramble wrote a full post about empanadas at Kitchen Explorers.
Prep time: 25 Minutes
Cook time: 20 Minutes
Yield: 8 servings
- 1 lb. ground beef, turkey, or vegetarian ground “meat”
- 1 medium yellow onion, finely chopped
- 3/4 tsp. salt
- 1/4 tsp. garlic powder
- 3/4 tsp. cinnamon
- 1/4 tsp. cumin
- 1/8 tsp. ground cloves
- 2 Tbsp. balsamic vinegar
- 1/2 cup raisins or 1/4 cup pine nuts
- 2 ready-made refrigerated pie crusts (the kind you unroll, such as Pillsbury Refrigerated Pie Crusts)
- Preheat the oven to 375 degrees and spray a baking sheet with nonstick cooking spray.
- In a large heavy skillet, brown the meat and onions over medium-high heat. Once the meat is browned (about 5 minutes) add the salt, garlic powder, cinnamon, cumin, cloves, vinegar and raisins (or pine nuts), and simmer it for about 10 minutes. Remove it from the heat.
- Unroll and cut each of the pie crusts into 4 even quarters. Put each section of the crusts on the baking sheet, fold it gently in half to find the middle seam, and put a small scoop of the meat mixture along the seam. Fold it over and seal the edges with the tines of a fork to make a pocket. Bake the empanadas for 20 minutes or until golden brown. Allow the empanadas to cool for a few minutes before serving.
Tips/TechniquesIf you find that you have any holes or openings in the dough when you pull it over the meat mixture, gently pinch a little of the dough off one of the edges and use it as a patch for the hole.