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Beef and Olive Empanaditas

Perfect for a party, these tiny stuffed appetizers can be prepared in advance and baked whenever the host is free.

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  • Makes: 36 servings
  • Prep: 1 hr
  • Bake: 15 mins 425°F

Beef and Olive Empanaditas

Directions

  1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.
  2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
  3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.

From the Test Kitchen

Prepare as directed except do not bake. Place empanaditas in a single layer on a baking sheet; freeze until firm. Transfer to a freezer container. Seal, label, and freeze for up to 2 months. To serve, line a baking sheet with foil; coat with nonstick cooking spray. Place frozen empanaditas on prepared baking sheet. Bake, uncovered, in a 350F oven about 30 minutes or until golden.

Empanadita Pastry

Directions

  1. For pastry, in a large bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until mixture resembles cornmeal. Add milk and beaten egg; stir until mixed.
  2. Turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total. Repeat with the remaining dough portion.

Nutrition Facts (Beef and Olive Empanaditas)

  • Per serving:
  • 91 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 15 mg chol.,
  • 73 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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