Spiced Beef Empanadas With Lime Sour Cream

Spiced Beef Empanadas With Lime Sour Cream
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Makes 24| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Divide the beef mixture among the circles, brush the edges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush with the egg. Bake until golden, 20 to 25 minutes.
  3. Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.
By December, 2009

Nutritional Information

  • Per Serving
  • Calories 358
  • Fat 21g
  • Sat Fat 9g
  • Cholesterol 63mg
  • Sodium 393mg
  • Protein 9g
  • Carbohydrate 33g
  • Fiber 0g
What does this mean? See Nutrition 101 .

Quick Tip

Oven
The empanadas can be assembled and frozen up to 1 month in advance. Freeze them, unbaked, on a parchment-lined baking sheet until firm, then transfer them to a resealable plastic bag. To cook, bake from frozen at 375º F for 30 to 45 minutes; keep warm at 250º F. The lime sour cream can be made up to half an hour before serving.

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