Festive Empanadas

Ingredients

• 2 (10-ct.) packages frozen empanada dough, thawed
• 1 tablespoon vegetable oil
• ½ lb lean ground beef
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 1 tablespoon chopped garlic
• ½ cup diced yellow onions
• ⅓ cup sliced Spanish olives, drained
• ½ cup raisins
• 1 cup tomato sauce
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 large egg, beaten
• 1 tablespoon water

Steps

1. Place empanada dough on counter to thaw. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add ground beef; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.
2. Add to pan: oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened. Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes. Remove from heat and set aside 15 minutes to cool to room temperature.
3. Preheat oven to 425°F. Using a decorative mini cookie cutter, cut pieces from 2 empanada dough circles and set aside. Whisk egg and water until well blended.
4. Line 2 baking sheets with foil; place 4 empanada dough circles on each baking sheet. Top each with ½ cup meat mixture; brush edges with egg wash and top with remaining 8 empanada dough circles. Crimp edges with a fork to seal.
5. Brush with egg wash, then top with decorative cutouts; brush with egg wash again. Bake 12–15 minutes or until golden brown. Serve.