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

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Credit: Con Poulos

Recipe Summary test

hands-on:
35 mins
total:
1 hr
Yield:
24 empanadas
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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