Empanaditas

These Mexican turnovers are beloved treats. Traditionally, they were made at Christmas and filled with dried fruits preserved from the fall harvest.

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  • Makes: 20 servings
  • Prep: 30 mins
  • Bake: 15 mins 400°F

Empanaditas

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Directions

  1. For filling, in a mixing bowl combine the meat, chilies, raisins, onion, garlic salt, cumin, and red pepper. Set aside.
  2. Divide pastry in half. On a lightly floured surface, roll half of the pastry into a circle about 12 inches in diameter. With a 3-1/2-inch round cutter, cut the pastry into ten circles, rerolling the scraps as necessary.
  3. Place a scant 1 tablespoon filling on each circle. Moisten edges with water; fold each circle of dough in half, pressing edges with a fork to seal. Prick once or twice with fork to allow steam to escape.
  4. Place on a baking sheet. Repeat with remaining dough and filling. Brush with milk. Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. If desired, top with salsa and sour cream. Makes about 20 appetizer servings.

*Note:

  1. Use homemade pastry or buy refrigerated folded pastry or pie crust mix.
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Nutrition Facts (Empanaditas)

  • Per serving:
  • 122 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 5 mg chol. ,
  • 163 mg sodium ,
  • 10 g carb. ,
  • 3 g pro.
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