Beef Empanadas Recipe
Daily Value: 20%
|Folic Acid (B9)||161µg||40%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Turn extra pizza dough into something more south-of-the-border. Baking (instead of frying) cuts calories and fat — and doesn't take too much extra time. This flaky and flavorful treat spends only 10 minutes in the oven.
- 1 cup chopped yellow onion
- 1 teaspoon olive oil
- 1/2 pound ground beef
- 2 teaspoons cumin
- 2 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 11 ounces thin-crust pizza dough
Heat oven to 400 degrees Fahrenheit.
In a large skillet over medium-high heat, sauté onion in the olive oil for about 3 minutes. Add the ground beef and brown, 5 minutes. Take off heat.
Stir in the cumin, red wine vinegar, sugar, salt, and pepper. Stretch the pizza dough to form a 16-by-12 inch rectangle and cut into 8 equal pieces. Spoon the beef mixture on top of each piece. Fold the edges in half diagonally and crimp to seal.
Place the empanadas on a greased baking sheet. Coat the empanadas with cooking spray, poke with a fork, and bake for 10 minutes or until golden brown.
Recipe DetailsServings: 4
Total time: 30 minutes
Notes and Substitutions:
Nutrional information per serving:
415.4 cal; 8.4 g fat; 2.6 g saturated fat; 34.3 mg cholesterol; 891.6 mg sodium; 42.5 g carbs; 7.5 g sugar; 2.3 g dietary fiber; 17.6 g protein