Sunday, December 27, 2009

Spiced Beef Empanadas

1 tsp olive oil
1 small onion, chopped
1/2 lb ground beef
1/3 cup golden raisins
2 tbs ketchup
1/4 tsp ground cinnamon
2 store bought refrigerated rolled piecrusts
1 large egg beaten
1/2 cup sour cream
1/4 tsp lime zest

Heat oven to 375.  Heat the oil in a large skillet over medium heat.   Add the onion and cook, stirring occasionally, until soft, 5-6 minutes.  Add the beef and cook, breaking it up with a spoon, until no longer pink.  Stir in the raisins, ketchup, cinnamon, 1/2 tsp salt, and 1/4 tsp pepper.

Using a 2 1/2 inch round cookie cutter, cut out circles from the piecrusts.  (You can use the top of a glass or anything round if you don't have a cookie cutter)  Divide the beef mixture among the circles, brush the dges with water, fold in half, and press with a fork to seal.  Transfer to a baking sheet and brush wiht the egg.  Bake until golden, 20-25 minutes.

Put the sour cream in a small bowl and sprinkle with the lime zest.  Serve with the empanadas.

Make ahead strategy:  The empanadas can be assembled and frozen up to 1 month in advance.  Freeze them, unbaked, on a parchment lined baking sheet unitl firm, then transfer them to a resealable plastic bag.  To cook, bake from frozen at 375 for 30-45 minutes; keep warm at 250.  the lime sour cream can be made up to 1/2 hour before serving.  From Real Simple Magazine.

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