Friday, April 1, 2016
Seasoned Beef Empanadas - Weekend Recipe
Time for a quick and easy weekend recipe that has bright spring-like flavors. I made this in 15 minutes excluding the marinading. We enjoyed it fresh and warmed up the next day. I am sure you will love it too.
Seasoned Beef Empanadas
1/2 cup prepared BYP Italian Dressing or French Dressing
1/2 pound ground beef
1 small onion, chopped
1/3 cup regular or golden raisins
3 tablespoons ketchup
1/4 teaspoon ground cinnamon
salt and black pepper
2 store-bought refrigerated rolled pie crusts
1 large egg, beaten
1/2 cup sour cream
1/4 teaspoon lime zest
Place uncooked ground beef in ½ cup of dressing and allow to marinade for an hour or overnight.
Heat oven to 375º F. Place a bit of oil in a large skillet and warm over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the marinated beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
Using a 2½-inch round cookie cutter, cut out circles from the pie crusts. Divide the beef mixture among the circles, use your finger to wet the edge of each circle with some water, fold in half, and press with thumb or fork to seal. Transfer to a baking sheet and brush with the beaten egg. Bake until golden, 20 to 25 minutes.
Put the sour cream in a small bowl and stir in zest. Sprinkle a bit more on top and serve with the empanadas.