Latin American Empanadas w/ store bought dough
- Number of Servings: 26
Ingredients
1pound lean ground beef2 small onion, chopped1/2 cup diced red bell pepper4 cloves garlic, minced1 small tomato, seeded and chopped4 teaspoons ground cumin1/2 cup reduced-sodium chicken broth4 tablespoons sherry vinegar (see Ingredient notes) or red-wine vinegar4 cups potatoes diced, cooked (about 8 small red potatoes) or frozen hash-brown potatoes1.5 teaspoon salt, or to taste5 scallions (white part only), chopped2 hard-boiled egg chopped1 egg mixed with 1/4 cup water for glaze
Cook ground beef in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain on paper towels. Add onion to the pan and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds and the beef. Reduce the heat to medium-low; cover and cook for 10 to 15 minutes to intensify flavors and reduce liquid. Fold in scallions and hard-boiled egg. Let cool completely in the refrigerator.
To assemble empanadas: Preheat oven to 450 degrees F. Coat 2 baking sheets with cooking spray. On a well-floured surface, roll out one disk at a time to about 1/8 inch thick. Cut circles of dough using a 4 1/2-inch round cookie cutter (see Tips). Make 26 circles altogether.
Brush egg glaze around the edges of the dough circles. Place about 2 tablespoons filling in the center of each circle. Fold filled circles in half, press edges together and crimp with a fork. Place on the prepared baking sheet. Brush egg glaze over the empanadas.
Bake the empanadas until golden and crisp, switching the position of the pans midway, 15 to 20 minutes. Let cool for 5 minutes.
Number of Servings: 26
Recipe submitted by SparkPeople user ESHWOK.
To assemble empanadas: Preheat oven to 450 degrees F. Coat 2 baking sheets with cooking spray. On a well-floured surface, roll out one disk at a time to about 1/8 inch thick. Cut circles of dough using a 4 1/2-inch round cookie cutter (see Tips). Make 26 circles altogether.
Brush egg glaze around the edges of the dough circles. Place about 2 tablespoons filling in the center of each circle. Fold filled circles in half, press edges together and crimp with a fork. Place on the prepared baking sheet. Brush egg glaze over the empanadas.
Bake the empanadas until golden and crisp, switching the position of the pans midway, 15 to 20 minutes. Let cool for 5 minutes.
Number of Servings: 26
Recipe submitted by SparkPeople user ESHWOK.
Nutritional Info Amount Per Serving
- Calories: 222.2
- Total Fat: 12.0 g
- Cholesterol: 25.6 mg
- Sodium: 367.9 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.1 g
- Protein: 6.3 g
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