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Sweet and Savory Argentine Empanadas with California Raisins
Ingredients
At a glance
Main Course
Ethnic/Regional
Makes
about 24 empanadas
1/2 pound very lean ground beef
1/2 cup chopped onion
1/2 cup California Raisins
1/2 cup chopped pimento-stuffed green olives
1/2 cup salsa
1 1/2 teaspoons Mexican seasoning blend
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
16 sheets (14x9 inches) fillo dough, thawed
Olive oil or butter-flavored nonstick cooking spray
1 egg, beaten
Methods/steps
- Preheat oven to 350 F. Line a baking sheet with foil or parchment paper and set aside.
- Cook ground beef and onion over medium heat in a nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Stir in raisins, olives, salsa and seasonings. Unroll fillo sheets and cover with a damp cloth. Place one sheet on a cutting board. Spray with cooking spray and top with another sheet. Repeat to layer four sheets. Cut into six equal pieces and brush edges with beaten egg. Place a heaping tablespoon of filling in the center of each and fold over to enclose filling, making triangular shapes. Press tightly to seal edges, then cut away points to make semi-circle shapes. Repeat with remaining fillo sheets and filling. Brush with beaten egg and place on baking sheet.
- Bake for about 15 minutes or until lightly browned. Serve slightly warm or at room temperature. May be made ahead and reheated in a 350 F oven until crisp.
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