Spicy Empanadas

Spicy Empanadas
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Calories 730 cals
Total Fat 40 g
Cholesterol 135 mg
Dietary Fiber 2 g
Sodium 876 mg
Protein 19 g
Total Carbohydrate 67 g

Prep Time: 10 Minutes

Time to Table: 40 Minutes

Serves: 4


  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1 cup cooked finely diced potato
  • 2 tablespoons raisins
  • 14.1 ounce package refrigerated pie pastry
  • 1 egg, well beaten
  • 1 cup Daisy Sour Cream
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime rind


Cook the ground beef and the onion in a 10-inch skillet over medium-high heat until the meat is well browned (about 4 minutes). Drain the fat from the beef and stir in the ketchup, Worcestershire sauce, salt, hot pepper flakes, potatoes, and raisins. Cook the meat mixture until heated through. Remove the mixture from the heat and cool to room temperature. Heat the oven to 375 degrees. Following the directions on the package, remove one pie pastry at a time and carefully unroll onto a lightly floured surface. Roll the pastry to a 12-inch circle and cut four (5 1/2 to 6-inch) circles. Repeat with the remaining pastry. You will have 8 pastry circles. Place about 1/4 cup of the filling on one side of each 5 1/2-inch circle. Fold the pastry in half and seal edges with a fork. Cut 3 small slits in each empanada. Brush each of the 8 pastries with the egg. Place the empanadas on a baking a sheet and bake 20 to 22 minutes or until golden brown. Combine the sour cream, cilantro, lime juice and lime rind in a small bowl. Cover and chill until serving. Serve the warm empanadas with the chilled lime sour cream sauce.


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