Ingredients: |
Ingredients: 2 Tablespoons olive oil, divided
1 small onion, minced (about 1 1/2 cups)
2 garlic cloves, minced
3/4 lb lean ground sirloin or ground beef
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 Tablespoons tomato paste
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1/4 cup raisins
1/4 cup sliced pitted green olives (about 3 oz.)
4 hard-cooked large eggs
8 frozen empanada pasta discs, defrosted (such as Goya)
|
Directions: |
Directions:Preheat oven to 450º. Heat 1 Tablespoon olive oil in large skillet over medium-high heat. Add onion, cook until soft (5-6 minutes), stirring occasionally. Add garlic; cook an additional minute. Add sirloin or beef; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Add cumin and next 5 ingredients (through cayenne); stirring well. Add tomato paste; cook 2 minutes, stirring well. Add tomatoes, raisins, olives; cook until liquid is absorbed (2-3 minutes), stirring well.
Remove from heat; cool slightly (about 10 minutes). Remove and discard yolks from 2 hard-cooked eggs; chop whites and remaining eggs. Add eggs to empanada filling, stirring gently.
Place 1 empanada disc between 2 pieces of wax paper; roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet; bake until browned, 15-20 minutes. |
This recipe for Beef Empanadas is from