1. Preheat oven to 375. Line 2 large baking sheets with parchment paper.
2. Heat olive oil in a large skillet over medium heat and add onion and garlic; cook for 3 minutes, or until the onions are softened. Add the beef and cook until no longer pink, about 5 minutes. Stir in raisins, ketchup, oregano, cumin, chili powder, salt and pepper and remove pan from heat.
3. Use a 4-inch round cutter to cut circles from the pie crusts. Scoop a small amount of beef onto the center of each circle, brush the edges with water and fold in half. Press the edges with a fork to seal. Brush the tops with egg and bake for 20 minutes.
4. Meanwhile, place crema ingredients in a food processor and process until smooth. Transfer to a small serving bowl.
5. Place empanadas on a serving platter and garnish with chopped cilantro. Serve crema on the side for dipping.
Beef Empanadas with Avocado Lime Crema
Makes 24
All you need:
1 tablespoon olive oil
1 sweet onion, diced
3 garlic cloves, minced
1 pound lean ground beef
1/4 cup golden raisins
1 tablespoon ketchup
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 store bought rolled pie crusts (2 boxes)
1 egg, beaten
Crema
1 small ripe avocado, peeled and pitted
Juice of 1 lime
1/2 cup sour cream
1/4 cup fresh cilantro
1/2 teaspoon salt
All you do:
1. Preheat oven to 375. Line 2 large baking sheets with parchment paper.
2. Heat olive oil in a large skillet over medium heat and add onion and garlic; cook for 3 minutes, or until the onions are softened. Add the beef and cook until no longer pink, about 5 minutes. Stir in raisins, ketchup, oregano, cumin, chili powder, salt and pepper and remove pan from heat.
3. Use a 4-inch round cutter to cut circles from the pie crusts. Scoop a small amount of beef onto the center of each circle, brush the edges with water and fold in half. Press the edges with a fork to seal. Brush the tops with egg and bake for 20 minutes.
4. Meanwhile, place crema ingredients in a food processor and process until smooth. Transfer to a small serving bowl.
5. Place empanadas on a serving platter and garnish with chopped cilantro. Serve crema on the side for dipping.