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Livia's Peruvian Empanadas

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  • 30 min prep time
  • 60 min total time
  • 8 ingredients
  • 8 servings
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These authentic empanadas from Peru can easily be made at home using prepared pie crust!

1
tablespoon vegetable oil
1/2
lb beef sirloin steak, cut into 1/4-inch cubes
1
small onion, cut in half, sliced
1
plum (Roma) tomato, seeded, chopped
1
teaspoon soy sauce
1
teaspoon red wine vinegar
1/4
teaspoon black pepper
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

  • 1 Heat oven to 450°F.
  • 2 In 10-inch skillet, heat oil over medium-high heat. Add beef. Cook, stirring frequently, about 3 minutes or until golden brown; reserve in medium bowl. In same skillet, cook onion about 3 minutes or until brown. Add tomato, beef, soy sauce, vinegar and pepper. Cook 2 to 3 minutes or until liquid has evaporated. Remove from heat. Cool 5 minutes.
  • 3 On lightly floured work surface, roll each pie crust into 14-inch circle. Using 6-inch round plate, cut 3 circles from each crust. Reroll remaining dough, and cut 2 more 6-inch circles. Moisten edge of each circle with water, and place about 2 tablespoons filling on circle. Fold dough in half over filling; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  • 4 Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes. Store leftovers loosely covered in refrigerator.
  • 1 Heat oven to 450°F.
  • 2 In 10-inch skillet, heat oil over medium-high heat. Add beef. Cook, stirring frequently, about 3 minutes or until golden brown; reserve in medium bowl. In same skillet, cook onion about 3 minutes or until brown. Add tomato, beef, soy sauce, vinegar and pepper. Cook 2 to 3 minutes or until liquid has evaporated. Remove from heat. Cool 5 minutes.
  • 3 On lightly floured work surface, roll each pie crust into 14-inch circle. Using 6-inch round plate, cut 3 circles from each crust. Reroll remaining dough, and cut 2 more 6-inch circles. Moisten edge of each circle with water, and place about 2 tablespoons filling on circle. Fold dough in half over filling; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  • 4 Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes. Store leftovers loosely covered in refrigerator.

Expert Tips

Serve these delicious empanadas with a salad for a complete meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Empanada
Calories
250
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
27%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
300mg
13%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Protein
5g
5%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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