Beef Empanadas with Raisins and Pickled Peppers

October 2009
Beef Empanadas with Raisins and Pickled Peppers

by 3 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 25 mins

Bake: 25 mins

  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground beef
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1/4 cup raisins
  • 2 tablespoons chopped pickled peppers
  • 1/2 cup chopped flat-leaf parsley
  • 1 15 ounce box  pie dough (2 crusts)
  • 1 large egg, beaten
  1. In a medium skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking up any large chunks, for 2 minutes. Stir in the paprika and cumin and cook for 1 minute; season with salt and pepper. Add the raisins and pickled peppers and transfer to a wide, shallow bowl; let cool. Stir in the parsley.
  2. Preheat the oven to 450 degrees . Unroll one piecrust onto a parchment-paper-lined baking sheet. Spread half of the meat mixture over one half of the piecrust, leaving a 3/4-inch border around the edge. Brush the edge with the some egg and fold over to seal; crimp the edge with a fork. Repeat with the remaining crust and filling. Brush the top and sides of the empanadas with more egg. Cut two 1-inch vents in each empanada. Bake until golden, 15 to 20 minutes. Cut in half before serving.
  • Sierra Nevada Kellerweis (CA)
Tip Frozen assets:
  • Place the unbaked empanadas on a baking sheet and freeze until solid, then wrap in plastic wrap. Bake the frozen empanadas in a 450 degrees oven for 25 minutes.