Beef empanadas

3
Total Time
1 hr 20 min
Prep
1 hr
Cook
20 min
Serves
24
Difficulty
Moderate

Ingredients

olive oil cooking spray

3 spray(s)

uncooked 93% lean ground beef

½ pound(s)

uncooked onion(s)

1 small, finely chopped

garlic clove(s)

1 medium clove(s), minced

table salt

¾ tsp

canned tomato paste

2 tsp

ancho chile powder

2 tsp

ground cumin

¾ tsp

plum tomato(es)

1 large, chopped

pimiento stuffed olives

6 item(s), chopped

Pillsbury Pie Crusts

14 oz, 1 (14.1 oz. pkg.)

egg white(s)

1 large, lightly beaten

plain fat free Greek yogurt

1¼ cup(s)

uncooked scallion(s)

2 large, finely chopped

lime zest

1 tsp, grated

fresh lime juice

2 Tbsp

hot pepper sauce

½ tsp

Instructions

  1. 1 To make filling, spray large skillet with olive oil nonstick spray and set over medium-high heat. Add beef, onion, garlic, and 1/4 teaspoon salt. Cook, breaking up beef with spoon, until beef browns and vegetables are tender, about 5 minutes. Add tomato paste, chile powder, and cumin; cook, stirring frequently, until mixture is fragrant, about 1 minute. Add tomato and olives; cook, stirring occasionally, until tomato softens, about 2 minutes. Cool.
  2. 2 Preheat oven to 375°F. Line large baking sheet with parchment paper or nonstick foil.
  3. 3 On lightly floured surface, roll 1 pie crust into 14-inch circle. With 4-inch round cookie cutter, cut out rounds of dough. Reroll scraps 1/8-inch thick to cut out total of 12 rounds. Working with 1 round at a time, place 1 tablespoon of filling on half of round. Brush edge of round with water. Fold other half of dough over filling and seal with tines of fork. Repeat with remaining pie crust and filling to make a total of 24 empanadas. (Can be made ahead. Place in airtight container with sheets of wax paper between layers of empanadas. Cover and refrigerate up to 1 day.)
  4. 4 Place empanadas 1 inch apart on baking sheet; brush tops with egg white. Bake until golden brown, about 20 minutes.
  5. 5 Meanwhile, to make sauce, mix together yogurt, scallions, lime zest and juice, pepper sauce, and remaining 1/2 teaspoon salt in small bowl. (Can be made ahead. Transfer to airtight container. Cover and refrigerate up to 1 day.) Serve empanadas with sauce.
  6. Serving size: (1 empanada and about 2 teaspoons sauce)

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