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Beef Empanadas Recipe

Beef Empanadas Recipe

10 servings



12 ounces boneless beef eye of round steak, fat trimmed

1/4 cup finely chopped onion

3 cloves garlic, minced

2 small tomatoes, finely chopped

1/3 cup raisins

2 tablespoons slivered almonds

1 tablespoon cider vinegar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 tablespoons finely chopped cilantro

Salt and pepper, to taste

Empanada Pastry

2 tablespoons fat-free milk


Cut beef into 2-inch cube and place in saucepan with 2 inches water, heat to boiling. Reduce heat and simmer, covered, until beef is tender, about 15 minutes. Drain, reserving beef and 1/2 cup broth. Shred beef finely.


Saute onion and garlic in lightly greased medium skillet until tender, about 5 minutes. Add reserved beef and 1/2 cup broth, tomatoes, raisin, almonds, vinegar, cinnamon, and cloves, cook over medium heat until broth has evaporated but mixture is still moist, about 10 minutes. Stir in cilantro, season to taste with salt and pepper.


Roll 1/2 of the Empanada Pastry on floured surface to 1/8 inch thickness, cut into 3-inch rounds with cookie cutter. Place scant tablespoon meat mixture on each piece pastry. Brush edges of pastry with water, fold in half and crimp edges firmly by hand or with tines of fork. Make cut in top of each pastry with sharp knife. Repeat with remaining pastry and meat mixture. Brush tops of pastries lightly with milk. Bake on greased cookie sheets at 400 degrees until golden, 15 to 20 minutes.

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