The perfect finger food for your tapas tasting, these warm, crisp turnovers are filled with a flavorful mixture of ground beef, almonds, olives, and raisins.
30m
PREP TIME
35m
COOK TIME
212
CALORIES
14
INGREDIENTS
Servings: 20 (1 empanada)
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
-
1/2
pound
lean ground beef
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Substitutions available
- ground turkey
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/2 teaspoon McCormick Gourmet™ Organic Oregano Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 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 to 4 minutes or until tender, stirring occasionally. Add ground beef; cook and stir until no longer pink. Stir in garlic powder, paprika, cumin, oregano, thyme 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 20 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
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