appetizer

Cuban Beef Empanadas

These Spanish-style turnovers are filled with a savory Cuban-spiced picadillo mixture of ground beef, onion, almonds and olives.
30m
PREP TIME
35m
COOK TIME
221
CALORIES
10
INGREDIENTS

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Ingredients 24 (1 empanada) Servings

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 1/2 pound ground beef
  • 2 tablespoons McCormick Gourmet™ Cuban Seasoning
  • 1/2 cup tomato sauce
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped pitted green olives
  • 2 tablespoons raisins
  • 2 packages (14 ounces each) refrigerated pie crusts, 4 crusts

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 Bake 25 minutes or until light golden brown. Serve warm or at room temperature

NUTRITION INFORMATION

(per Serving)

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