Raisin-Olive Empanaditas

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Servings: 12 servings Difficulty: Advanced
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Savory and sweet mini pastries filled with seasoned beef, cottage cheese, and eggs.
Raisin-Olive Empanaditas recipe image
Raisin-Olive Empanaditas recipe image
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Raisin-Olive Empanaditas

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 247

Description

These Raisin-Olive Empanaditas are a delightful twist on traditional appetizers, blending savory ground beef with the unexpected sweetness of raisins and the briny punch of green olives. The filling is enriched with creamy cottage cheese and chopped hard-boiled eggs, creating a unique texture that is both hearty and light. Encased in flaky pastry and baked until golden, each bite offers a complex flavor profile that is surprisingly addictive. Perfect for holiday parties, casual gatherings, or as an elegant starter, these mini empanadas are easy to assemble and serve.

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet over medium heat, sauté the ground beef until browned, breaking it up with a spoon.
  3. Drain excess fat from the skillet.
  4. Add the minced onions, chopped raisins, chopped green olives, salt, and black pepper to the beef.
  5. Cover the skillet and cook over low heat for 5 minutes to soften the onions.
  6. Stir in the cottage cheese and chopped hard-boiled eggs until well combined. Remove from heat and set aside to cool slightly.
  7. Prepare the pastry dough according to package directions or your preferred recipe, ensuring you have enough for approximately a 10-inch double crust pie.
  8. Roll out the dough on a floured surface into two large circles for easier handling.
  9. Using a round cutter or glass, cut out 12 circles, each about 3.5 inches in diameter.
  10. Place 2 teaspoons of the filling onto the center of each dough circle.
  11. In a small bowl, mix the egg white with 1 teaspoon of water.
  12. Brush the edges of the dough circles with the egg white mixture.
  13. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.
  14. Crimp the edges with a fork dipped in flour to ensure a tight seal.
  15. Arrange the empanaditas on an ungreased baking sheet, leaving space between each one.
  16. In a small bowl, blend the egg yolk with 2 teaspoons of milk.
  17. Brush the tops of the empanaditas with the egg yolk mixture.
  18. Bake for 15-18 minutes, or until the pastry is golden brown and flaky.
  19. Remove from oven and let cool for a few minutes before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 247kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 232mg78%
Sodium 1379mg58%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Sugars 7g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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