Beef Empanadas

Laura Fenton

Beef Empanadas

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    Ingredients

    1/2 cup raisins 1/2 teaspoon chili powder
    Dark rum 1/4 teaspoon dried oregano
    1 1/2 pounds ground beef Salt and pepper to taste
    1 large onion, diced 1 cup loosely packed cilantro leaves
    1 to 2 jalapeno peppers (depending on desired level of heat), diced and seeds removed All-purpose flour
    1 (28-ounce) can diced tomatoes (undrained) 2 packages frozen empanada pastry disks, thawed

    directions

    Total:
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    • 1

      Preheat oven to 400 degrees F. Soak raisins in enough dark rum to completely submerge the raisins (if you don’t want to use rum, hot water will work too).

    • 2

      In a medium skillet over medium-high heat, saute ground beef, breaking up the meat into small morsels. Cook approximately 5 minutes or until no pink shows; skim off excess fat.

    • 3

      Add onions and jalapeno peppers to pan and cook for another 5 minutes.

    • 4

      Add tomatoes (including juice) to pan, stir in chili powder and oregano. Continue to cook for another 15 minutes or until sauce has thickened.

    • 5

      Season with salt and freshly ground pepper to taste. Drain the raisins and fold into the beef mixture.

    • 6

      Chop cilantro leaves and stir into beef mixture; let mixture cool to room temperature.

    • 7

      Prepare a work surface by covering it with flour. With a rolling pin, gently roll out an empanada disk.

    • 8

      Place approximately 2 heaping tablespoons of empanada mixture into the center of the pastry disk. Dip a pastry brush in water and moisten the outer edge of half of the disk; fold disk in half and use a fork to press the edges together.

    • 9

      Repeat for each empanada, re-flouring your work surface as necessary.

    • 10

      Place empanadas on a cookie sheet and bake approximately 25 minutes or until golden brown.

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