 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb Ingredients:
1 teaspoon canola oil |
1 lb ground beef or 1 lb ground turkey or 1 lb vegetarian ground meat |
1 medium yellow onion, finely chopped |
3/4 teaspoon salt |
1/4 teaspoon garlic powder |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
1/8 teaspoon ground cloves |
2 tablespoons balsamic vinegar |
1/2 cup raisins (or 1/4 cup pine nuts) |
2 ready-made refrigerated pie crusts (pillsbury) |
Directions:
1. Preheat the oven to 375°; spray a baking sheet with nonstick cooking spray.
2. In a large heavy skillet, heat the oil over med-high heat and broth the meat and onions.
3. Once the meat is browned (about 5 minutes) add the salt, garlic powder, cinnamon, cumin, cloves, vinegar, and raisins or pine nuts and simmer for about 10 minutes.
4. Remove pan from heat.
5. Unroll and cut each of the pie crusts into 4 even quarters.
6. Put each section of the crust on the baking sheet, fold it gently in half to find the middle seam, and put a small scoop of the meat mixture along the seam.
7. Fold it over and seal the edges with the tines of a fork to make a pocket.
8. Bake the empanadas for 20 minutes, or until golden brown; allow the empanadas to cool a few minutes before serving.
|
|