Hello Readers! A couple of years ago I created this recipe for Reynolds Products. These Meat and Vegetables Empanadas are the perfect Superbowl finger party food too. I was inspired by Salvadoran empanadas recipes. Check out the video-recipe too in my YouTube channel.
Meat and Vegetables Empanadas
By Alicia Maher
Prep Time: 30 minutes
Cook Time: 25 minutes
Makes: 10 Servings
Easy to prepare and cook in less than 30 minutes, these petite empanadas are crunchy and meaty. A hint of sweetness from the raisins blends well with the savory flavor of the vegetables. The empanadas can be made in advance and warmed up with aluminum foil to retain their crunchy texture. Perfect for dinner, school and office lunches, or the next soiree you throw for the holidays. Enjoy!
1 box (two 9-inch crusts) ready to use, refrigerated pie crust dough
2 tablespoons olive oil
1 tablespoon onion chopped
½ pound ground beef
2 tablespoons red bell pepper chopped
½ cup frozen peas and diced carrots
1/3 cup raisins
1 cup can crushed tomato
1 tablespoon all- purpose flour
½ tablespoon dried basil
Salt and Pepper to Taste
Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Heat oven to 350° F.
Line your countertop with a large piece of parchment paper, use a 3-inch wide coffee mug or glass to cut each pie crust into 10 circles.
Heat the oil in a large skillet and brown ground beef over medium to high flame.
Add the onion, chopped bell pepper, frozen peas and carrots, and raisins. Sauté everything for about 2 minutes and add the crushed tomato, stir and cook for another minute.
Add the flour and basil, stir, season with salt and black pepper to taste and cook for one more minute. Remove from the stove and mix to let the steam out.
Spoon evenly on half of the circles and cover with the remaining circles. Use the tines of a fork and press firmly to close the edges. Using a paring knife, cut three small slits on top of each empanada to allow the release of the steam while baking.
Place the petite empanadas on the previously lined baking sheet.
Bake in the middle rack at 360° F for about 20 to 25 minutes or until tops are slightly golden.
Remove from oven and throw away the foil for a no-mess clean up.