Beef And Olive Empanadas Recipe
Servings: 1
Ingredients
- 1 lb grnd beef
- 2 lrg red onions, thinly sliced or possibly coarsely minced
- 1 lrg red bell pepper, julienned or possibly coarsely minced
- 4 x bay leaves
- 3 Tbsp. beef base, see note
- 1/2 c. minced pimiento-stuffed olives
- 1/4 c. golden brown raisins
- 1 1/2 tsp cumin
- 1/4 tsp salt
- 1 pkt discos de empanadas, thawed, see note Peanut oil
Directions
- For filling, cook beef, onions, bell peppers and bay leaves in medium saucepan over medium heat till beef is no longer pink and vegetables are soft, about 5 min. Add in beef base, olives, raisins, cumin and salt. Simmer, stirring occasionally, 20 min. Remove from heat; drain completely in colander. Let cold.
- For empanadas, fill each pastry round with heaping Tbsp. beef mix. Fold pastry over into half-moon shape and crimp edges together tightly.
- Pour oil to depth of at least 2 inches in large, heavy skillet or possibly Dutch oven; heat to 350 degrees. Fry empanadas, several at a time, without crowding pan, till golden on each side, about 4 min. Drain on paper towels.
- * Note: Beef base can be purchased at specialty stores or possibly reduce 1/3 c. beef broth to about 3 Tbsp.. Discos de empanadas are pastry rounds available in ethnic markets. Traditional pastry crust, cut into 5 inch rounds, may be substituted.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 882g | |
| Calories 1292 | |
| Calories from Fat 711 | 55% |
| Total Fat 78.92g | 99% |
| Saturated Fat 31.04g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 875mg | 36% |
| Potassium 2060mg | 59% |
| Total Carbs 61.08g | 16% |
| Dietary Fiber 7.0g | 23% |
| Sugars 42.62g | 28% |
| Protein 84.07g | 135% |
