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Adobe Empanadas

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“I like the idea of combining the meats with pine nuts and raisins. Most of all, I like the idea of baking them vs. frying. Prep time does not include refrigeration time for dough.”
READY IN:
32mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl, combine both packages of cream cheese, butter and flour; beat until soft dough forms. Wrap in wax paper and chill 1 hour.
  3. In a large skillet, brown ground meats, then drain. Return meat to skillet and add onion and saute. Add garlic, cumin, seasoned salt and jalapeno. Stir in tomato puree, pine nuts and raisins. Simmer about 10 minutes.
  4. When dough chills, roll out 1/4 inch thickness and cut with a large biscuit cutter. Place a spoonful of the meat mixture on each dough round.
  5. With finger dipped in beaten egg, spread egg around edges of dough, fold over and press edges with a fork. Place empanadas on a greased baking sheet and bake for 10-12 minutes or until golden brown.

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