Publix Aprons

Easy Empanadas

Easy Empanadas
Total Time:
1 hour


1 package frozen empanada discs (or rolled piecrusts)
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 prediced 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 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 and 160°F. 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 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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Nutritional Information

CALORIES (per 1/10 recipe) 220kcal; FAT 8.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 430mg; CARB 27g; FIBER 1.00g; SUGARS 7g; PROTEIN 10g; CALC 2%; VIT A 0%; VIT C 0%; IRON 10%

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