Empanaditas
Recipe from Better Homes and Gardens

These Mexican turnovers are beloved treats. Traditionally, they were made at Christmas and filled with dried fruits preserved from the fall harvest.


Empanaditas

by 3  people

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Servings: Makes about 20 appetizer servings.
Prep Time: 30 mins
Total Time: 45 mins
Related Categories: Beef, Meat Appetizers, Mexican Appetizers, Mexican Appetizers, Mexican Empanadas, Pork
 
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Ingredients
  • 1  cup
    chopped cooked beef or pork
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  • 1/4  cup
    chopped green chilies
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  • 2  tablespoons
    raisins
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  • 1  tablespoon
    finely chopped onion
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  • 1  teaspoon
    garlic salt
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  • 1/8  teaspoon
    cumin
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  • 1/8  teaspoon
    ground red pepper
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  •  
    Pastry for double-crust pie*
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  •  
    Milk
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  •  
    Salsa (optional)
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  •  
    Dairy sour cream (optional)
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Directions
1.
For filling, in a mixing bowl combine the meat, chilies, raisins, onion, garlic salt, cumin, and red pepper. Set aside.
2.
Divide pastry in half. On a lightly floured surface, roll half of the pastry into a circle about 12 inches in diameter. With a 3-1/2-inch round cutter, cut the pastry into ten circles, rerolling the scraps as necessary.
3.
Place a scant 1 tablespoon filling on each circle. Moisten edges with water; fold each circle of dough in half, pressing edges with a fork to seal. Prick once or twice with fork to allow steam to escape.
4.
Place on a baking sheet. Repeat with remaining dough and filling. Brush with milk. Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. If desired, top with salsa and sour cream. Makes about 20 appetizer servings.

Note
Use homemade pastry or buy refrigerated folded pastry or pie crust mix.
Nutrition information
Calories 122, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 163 mg, Carbohydrate 10 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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Latin American Empanadas
Latin American Empanadas

These savory pastries were created by Mariana Velasquez, a Test Kitchen intern who grew up in Bogot, Colombia.

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