Easy Empanadas

By Potterfan1029

These savory, exotic South-American meat pies are easier to make than they appear. They'll make a unique addition to any party fare and will have your guests in the kitchen and clamoring for more!

Ingredients

• 2 tbsp rum
• 1/3 cup currants
• 1 medium onion
• 1/4 cup pimiento stuffed olives
• 1 medium tomato
• 3/4 lb lean ground beef
• 2 tbsp pine nuts
• 1 tbsp capers
• 2-3 sprigs parsley
• 1/2 salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1/4 tsp cinnamon
• 1 tbsp all-purpose flour
• 3 refrigerated piecrusts
• 1 large egg

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 400°F. Line 2 baking sheets with parchment. In small bowl, combine rum and currants; set aside. Chop onions; dice olives; seed and dice tomato; chop parsley to yield 1 tbsp.

2. In large skillet over high, brown ground beef, about 4 minutes. Reduce heat to medium; add onions. Cook, stirring, until onions are softened, 3 minutes.

3. Add currants, olives, tomato, pine nuts, capers, parsley, salt, pepper, oregano and cinnamon to skillet. Cook, stirring, 2 minutes. Remove from heat.

3. Sprinkle flour on work surface. Unroll piecrusts and, with rolling pin, smooth wrinkles. Using 5-inch-diameter glass, cut 8 circles from each crust, re-rolling scraps as needed.

5. Place 1 tbsp beef mixture in center of each circle. Moisten edges of dough with water; fold dough over to form half-circle. Press edge with fork to seal. Transfer to baking sheets.

6. In small bowl, beat egg. Brush each empanada with egg. Bake until golden brown, 10 minutes. Serve.