A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef Empanadas
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- #29939
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons olive oil
2 cloves garlic
1 medium yellow onion
1 diced red bell pepper
1/2 pound ground beef
1/2 cup crumbled queso fresco
1/2 cup golden raisins
3 tablespoons freshly chopped cilantro
1 package frozen pastry dough, thawed
2 tablespoons melted butter
directions
In a large skillet, heat the oil, and saute the garlic and onion just until translucent (about 4 minutes). Add the bell pepper and cook until lightly browned. Add the ground beef and cook, stirring until the meat is browned.
Place the beef mixture in a large bowl and let cool for about 15 minutes. Add the raisins, queso fresco, and cilantro.
Preheat the oven to 375 degrees F.
Cut the pastry into 3-inch circles on a well-floured surface. Place about 2 tablespoons of the meat mixture in the center of each circle and fold over. Seal the edges with the end of a fork. Brush the tops with the melted butter.
Bake the empanadas for about 15 to 20 minutes or until the tops are lightly golden and the pastry is flaky.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 11, 2008
I made this for a South American wine tasting and they were a hit, Easy to make - I used mexican blend grated cheese instead of queso fresco, and easy to bake. I would add salt and pepper to the recipe next time. They can be made ahead and then baked or frozen unbaked.