Rating: 4 stars
349 Ratings
  • 5 star values: 160
  • 4 star values: 75
  • 3 star values: 57
  • 2 star values: 35
  • 1 star values: 22


Credit: Con Poulos

Recipe Summary test

35 mins
1 hr
24 empanadas


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375ºF. 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.

  • 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.

  • Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.

Nutrition Facts

358 calories; fat 21g; saturated fat 9g; cholesterol 63mg; sodium 393mg; protein 9g; carbohydrates 33g.