Have you ever tried empanadas? If so, what was your favorite filling?
Recipe: Beef or Turkey Empanadas (Flaky Meat Pies
Prep Time: 25 min(s)
Cook Time: 20 min(s)
Using a prepared piecrust rather than making and rolling your own dough makes this recipe for empanadas easy enough for a weeknight dinner.
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.
Tip: If 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.