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Beef and Olive Empanaditas

Makes: 36 servings
Prep 1 hr Bake 425°F 15 mins
Beef and Olive Empanaditas
  • 6  ounces  lean ground beef
  • 1/3  cup  finely chopped onion
  • 1  clove garlic, minced
  • 1/2  teaspoon  ground cumin
  • 1/8  teaspoon  ground red pepper
  • 1/2  cup  chopped pimiento-stuffed green olives
  • 1/4  cup  tomato sauce
  • 2  tablespoons  golden raisins
  • 1  recipe Empanadita Pastry
  • 1  egg
  • 1  tablespoon  water

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
Makes: 18 servings
Serving size: 3 inch rounds
  • 3  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 3/4  cup  shortening
  • 1/2  cup  milk
  • 1  beaten egg

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)
  • Servings Per Recipe 36,
  • cal. (kcal) 91,
  • Fat, total (g) 5,
  • chol. (mg) 15,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • fiber (g) 0,
  • pro. (g) 2,
  • sodium (mg) 73,
  • Percent Daily Values are based on a 2,000 calorie diet

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