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INGREDIENTS
| 2 |
|
2 |
|
garlic cloves, minced |
| 1 |
|
1 |
|
onion, minced |
| 1/2 |
|
1/2 |
|
sweet pepper, finely diced |
| 1 lb |
|
500 g |
|
Lean or Extra Lean Ground Beef |
| 1 cup |
|
250 mL |
|
salsa |
| 1 tbsp |
|
15 mL |
|
chili powder |
| 1 tsp |
|
5 mL |
|
ground cumin |
| 3/4 cup |
|
175 mL |
|
sliced green olives (chopped if making tapas-sized empañadas) |
| 1/2 cup |
|
125 mL |
|
raisins |
|
|
|
|
Salt and pepper |
| 4 |
|
4 |
|
frozen pie shells, thawed |
| 1 |
|
1 |
|
egg, lightly beaten |
PREPARATION TIME: 15 minutes
COOKING TIME: 10-15 minutes
DIRECTIONS
Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8-10 minutes until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3-4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.
Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10-15 minutes or until golden brown.
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NUMBER OF SERVINGS: 8 main course SERVINGS
NUTRITION INFORMATION PER SERVING
| 557 Calories |
|
34 g Fat |
| 16 g Protein |
|
48 g Carbohydrates |
TIP
To make ahead, freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen in a 350°F/180°C oven for 20-25 minutes.
To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.
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