Beef Empanadas with Cranberries

Beef Empanadas with Cranberries

Beef Empanadas with Cranberries
  • Prep Time

    15 minutes
  • Serving Size

    30 appetizers


  • Filling:
  • 1/2
  • Ground beef1/4 pound
  • Chopped onion1/4 cup
  • Small garlic clove1
  • Serrano chile1/2 to 1
  • Ground cumin1 teaspoon
  • Craisins® Original Dried Cranberries1/2 cup
  • Beef broth1/3 cup
  • Salt and pepper
  • Chopped cilantro3 tablespoons
  • Dough:
  • 3
  • Egg1
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Pulse tortilla in food processor until finely ground or finely mince by hand (this will help thicken the beef mixture). Heat small skillet over medium-high heat until hot. Add ground beef and cook 3 to 5 minutes or until brown; remove any excess drippings. Add onion and cook 2 minutes. Add garlic, serrano and cumin and cook 30 seconds. Add Craisins and beef broth and bring to a boil. Cook 1 minute at medium-low heat. Add tortilla, season with salt and pepper and cook until thickened, increasing heat if necessary. Stir in cilantro. Heat oven to 400°F. Line 2 baking sheets with parchment paper or grease. Place 1 pie crust dough on surface and cut into10 rounds using 3-inch cookie cutter. Remove and discard dough scraps. Fill each round with 1 ½ teaspoons filling. Fold dough over to form half moons, press cut edges together with fork to seal. Place on baking sheet and brush with egg. Repeat with remaining pie crust dough. Bake 15 to 20 minutes or until golden brown. Serve warm. Makes 30 appetizers