Beef Empanadas

Availability: Out of stock

Yield : 30 Empanadas
  • 1/2 lb. lean ground beef
  • 1/2 cup finely diced yellow onion
  • 3/4 cup canned petite diced tomatoes
  • 1/3 cup diced jarred, roasted red peppers
  • 1/3 cup finely chopped pimento-stuffed olives
  • 1 tsp. sweet and smoky rub spice blend
  • 1 tsp. fresh lemon juice
  • 1/4 cup finely chopped fresh parsley
  • 6 pitted dates, finely chopped (1/4 cup)
  • 3 - 10-oz. pkgs. frozen empanada dough discs, thawed*
  • 1 egg, lightly beaten

*Empanada dough discs can be found in the freezer-section of Hispanic and large-chain grocery stores. Or, substitute 1 (14.1-oz.) pkg. of refrigerated pie crusts, for empanada dough discs. One pie crust will make 8 empanadas, and 1 package (2 crusts) will yield 16.

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Additional Info
Yield : 30 Empanadas
  • In a large non-stick skillet, cook and stir beef and onion over medium-high heat 4 to 6 minutes or until beef is browned; season with salt and pepper to taste. Add tomatoes, red peppers, olives, spice blend, and lemon juice. Cook and stir 3 to 4 minutes or until liquid evaporates and mixture thickens. Stir in parsley. Remove from heat; cool completely.
  • Preheat oven to 400°F. Place 1 dough disc over the Press. Spoon 1 rounded tablespoon of beef mixture on the center of the dough. Fold the Press, bringing the handles together; firmly press together, cutting the dough and crimping the edges. Open the Press; place empanada on pan. Repeat with remaining dough and beef mixture, placing 10 empanadas on the hand pie pan.
  • Brush tops of empanadas with egg. Bake 12 to 15 minutes, or until golden brown. Remove from oven to cooling rack. Serve warm or at room temperature.

Tip: If dough disc is dry, run a fingertip dipped in water around edge of dough before pressing. Allow beef mixture to cool completely, if too warm, dough will soften, stretch and tear.

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