Beef Empanadas with Raisins and Pickled Peppers - Rachael Ray Every Day

    Beef Empanadas with Raisins and Pickled Peppers

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    Beef Empanadas with Raisins and Pickled Pepper
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 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

    Preparation

    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.

    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.