Baked Empanadas

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 16 pieces


1/4pound lean ground beef
1/2cup chopped onion
1 garlic clove, minced
1/8cup chopped kalamata olives
1/4cup raisins
2tablespoons tomato paste
1tablespoon water
2tablespoons slivered almonds
1tablespoon brandy or sherry wine
1/4teaspoon salt
1/4teaspoon Spanish (smoked) paprika
1/4teaspoon cayenne pepper
8ounces puff pastry dough, thawed (1 sheet)
1 egg beaten


  1. Heat a large nonstick skillet over medium-high heat. Add ground beef, onion and garlic; saute 5 minutes or until beef is browned. Add olives, raisins, tomato paste, water, almonds, brandy, salt, paprika and cayenne. Cook 1 minute. Remove from heat.
  2. Scrape mixture into a food processor and pulse until mixture holds together.
  3. Preheat oven to 400F.
  4. Roll and cut pastry dough into 16 (3-inch) squares. Divide filling evenly among squares; fold over and pinch closed to seal. Place on a nonstick baking sheet. Brush with beaten egg and bake 17 minutes. Yield: 16 empanadas.

Recipe by Jeanette Hurt

Nutritional Info *per serving

  • Calories 90
  • Fat 5g
  • Sodium 120mg
  • Carbohydrate 8g
  • Fiber 1g
  • Protein 3g