Beef Empanadas


1/4 cup raisins
1 tablespoon apple cider vinegar
1 pound ground beef 
1 cup chopped onion, small
2 clove garlic, finely chopped
1 3/4 cups (16-ounce jar) salsa, divided
1/4 cup slivered almonds
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (2 ounces) shredded cheddar cheese
1 loaf (1 pound) frozen bread dough, thawed
1 egg, lightly beaten


PREHEAT oven to 375 F.

COMBINE raisins and vinegar in small bowl; soak for 15 to 20 minutes or until raisins are plump.

COOK beef, onion and garlic in large skillet until beef is browned; drain. Add 1/2 cup salsa, almonds, raisins, sugar, cinnamon and salt. Bring to a boil. Cook for 3 to 4 minutes or until flavors are blended.

DIVIDE dough into 6 pieces; roll until balls. On a well-floured board, roll each ball into a 6-inch circle. Place 1/2 cup meat filling on bottom half of circle; sprinkle with cheese. Fold top half of dough over filling; crimp edges with tines of fork. Pierce top with fork. Place on greased cookie sheet; brush with egg.

BAKE for 20 to 25 minutes or until golden brown. Serve with remaining salsa.


A great authentic Mexican empanada, stuffed with traditional fillings.

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