Sweet and Spicy Empanadas
"Here's another one from chef Rick Bayless, who uses premade pie dough as a shortcut. You can prep the empanadas ahead of time, put them on baking sheets, cover with plastic wrap and refrigerate. Remove the plastic wrap and pop them in the oven when the game's second quarter starts, and they'll be warm and ready at halftime...."
INGREDIENTS
•
1 tablespoon vegetable oil
•
1 pound coarsely ground beef or pork
•
1 medium white onion, chopped
•
1 cup prepared medium tomato salsa
•
1/2 cup chopped green olives
•
1/2 cup chopped raisins
•
2 tablespoons firmly packed dark brown sugar
•
Salt
•
2 15-ounce packages refrigerated ready-made pie dough
•
1 egg
•
2 tablespoons milk
Comments & Reviews
Just A Pinch Sweepstakes