Beef or Turkey Empanadas
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 teaspoon canola oil
- 1 1 lb ground turkey or 1 lb vegetarian ground meat
- 1 medium yellow onion, finely chopped
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon ground cloves
- 2 tablespoons balsamic vinegar
- 1⁄2 cup raisins (or 1/4 cup pine nuts)
- 2 ready-made refrigerated pie crusts (Pillsbury)
directions
- Preheat the oven to 375°; spray a baking sheet with nonstick cooking spray.
- In a large heavy skillet, heat the oil over med-high heat and broth the meat and onions.
- Once the meat is browned (about 5 minutes) add the salt, garlic powder, cinnamon, cumin, cloves, vinegar, and raisins or pine nuts and simmer for about 10 minutes.
- Remove pan from heat.
- Unroll and cut each of the pie crusts into 4 even quarters.
- Put each section of the crust on the baking sheet, fold it gently in half to find the middle seam, and put a small scoop of the meat mixture along the seam.
- Fold it over and seal the edges with the tines of a fork to make a pocket.
- Bake the empanadas for 20 minutes, or until golden brown; allow the empanadas to cool a few minutes before serving.
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