PIES 4 U - Casa Lulu (with Kenny)
Easy Empanadas

Easy Empanadas

Total Time: 1 hour | Makes 10 servings


1 package frozen empanada discs (or rolled piecrusts)
1 tablespoon + 1/4 cup Pompeian Classic Olive Oil
1/2 lb lean ground beef
1 teaspoon Spice Islands Dried Oregano
1 teaspoon Spice Islands Ground Cumin
1/2 teaspoon Spice Islands 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 Hunts canned Tomato Sauce
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup egg substitute
1 cup avocado-cilantro dressing (optional)


1. Place empanada dough on counter to thaw (or cut each
piecrust into 6 [4-inch] discs). Preheat large sauté pan on
medium-high 2–3 minutes. Place 1 tablespoon oil in pan,
then add ground beef; cook and stir 4–5 minutes, stirring
to crumble meat, and 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 disc with 1/4 cup meat mixture; brush
edges with egg. Stretch dough and fold over lling;
crimp edges with a fork to seal.

4. Preheat large sauté pan with remaining 1/4 cup oil on
medium-high 4–5 minutes. Place 4 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.