Beef or Turkey Empanadas (Flaky Meat Pies)

by Aviva Goldfarb on Sep 12, 2011

Jump to Recipe
Servings
8 servings
Prep time
25 minutes
Total time
45 minutes
Course
Entree

Ingredients

  • 1 lb. ground beef, turkey, or vegetarian ground “meat”
  • 1 medium yellow onion, finely chopped
  • 3/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 3/4 tsp. cinnamon
  • 1/4 tsp. cumin
  • 1/8 tsp. ground cloves
  • 2 Tbsp. balsamic vinegar
  • 1/2 cup raisins or 1/4 cup pine nuts
  • 2 ready-made refrigerated pie crusts (the kind you unroll, such as Pillsbury Refrigerated Pie Crusts)

Instructions

  1. Preheat the oven to 375 degrees and spray a baking sheet with nonstick cooking spray.
  2. In a large heavy skillet, brown the meat and onions over medium-high heat. Once the meat is browned (about 5 minutes) add the salt, garlic powder, cinnamon, cumin, cloves, vinegar and raisins (or pine nuts), and simmer it for about 10 minutes. Remove it from the heat.
  3. Unroll and cut each of the pie crusts into 4 even quarters. Put each section of the crusts on the baking sheet, fold it gently in half to find the middle seam, and put a small scoop of the meat mixture along the seam. Fold it over and seal the edges with the tines of a fork to make a pocket. Bake the empanadas for 20 minutes or until golden brown. Allow the empanadas to cool for a few minutes before serving.

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