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Easy Empanadas With Strawberry Guava Diet Coke | Serious Eats

Date Added: 2/1/2019    Source:

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  • 2 packages of rolled pie crusts
  • 1 tablespoon + 1/4 cup olive oil
  • 1/2 lb lean ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon chopped garlic
  • 1/2 cup pre-diced yellow onions
  • 1/3 cup sliced Spanish olives, drained
  • 1/2 cup raisins
  • 1 cup canned tomato sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup egg wash
  • 1 cup avocado cilantro dressing (optional)
  • Directions:
  • 1. Cut each pie crust into six 4-inch discs. Preheat large sauté pan on medium-high heat 2–3 minutes. Place 1 tablespoon oil in pan, then add ground beef; cook 4–5 minutes, stirring to crumble meat, until no pink remains. Add oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes, or until onions have softened.
  • 2. Stir in drained olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and cool to room temperature (about 15 minutes).
  • 3. Top each dough discs with 1/4 cup meat mixture; brush edges with egg. Stretch dough and fold over filling, crimp edges with a fork to seal.
  • 4. Preheat large sauté pan with remaining 1/4 cup oil on medium-high heat 4–5 minutes. Place four empanadas in pan; cook 2–3 minutes on each side or until golden brown and center is hot. Repeat with remaining empanadas. Serve with avocado cilantro dressing if desired.
  • Note: You can bake empanadas at 425°F for 12–15 minutes, or until golden brown, instead of frying, if desired.

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