Cuban Beef Empanadas

These Spanish-style turnovers are filled with a savory Cuban-spiced picadillo mixture of ground beef, onion, almonds and olives.

Serves: 24
Serving Size: 1 empanada
30 mins Prep time 35 mins Cook time
30 mins Prep time
35 mins Cook time
  • Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 minutes or until tender, stirring occasionally. Add beef; cook and stir until no longer pink. Stir in Seasoning and tomato sauce. Reduce heat to low; simmer 2 to 3 minutes. Stir in almonds, olives and raisins

  • Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 6 circles for a total of 24 circles. Spoon 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent

  • Bake 25 minutes or until light golden brown. Serve warm or at room temperature

Nutrition information

(Amount per serving)

  • 221Calories: 221Cholesterol: 5mg
  • Sodium: 242mgProtein: 3g
  • Total Fat: 13gFiber: 1g
  • Carbohydrate: 23g