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Sweet and Savory Argentine Empanadas
Recipe Courtesy of Courtesy of California Raisin Marketing Board
  • 1-1/4 pound Very Lean Ground Beef
  • 1/2 cup Chopped Onion
  • 1 cup California Raisins
  • 1/2 cup Chopped Pimento Stuffed Green Olives
  • 1/2 cup Prepared Salsa
  • 1-1/2 teaspoon Mexican Seasoning Blend
  • 1-1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Ground Cinnamon
  • 16 Sheets (14x9-in.) Phyllo Dough, thawed
  • Non-stick Cooking Spray (olive oil or butter-flavored)
  • 1 Egg, beaten

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  1. Preheat oven to 350°F.
  2. Line a baking sheet with foil or parchment paper; set aside.
  3. Cook ground beef and onion over medium heat in nonstick skillet for 10 min. or until onion is very soft, breaking up beef with a wooden spoon.
  4. Stir in raisins, olives, salsa and seasonings.
  5. Unroll phyllo sheets and cover with a damp cloth.
  6. Place 1 sheet on a flat surface. Spray with cooking spray and top with another sheet.
  7. Repeat to layer 4 sheets.
  8. Cut stack into 6 equal pieces and brush edges with beaten egg.
  9. Place 2 Tbsp. of filling in the center of each piece of phyllo and fold over to enclose filling and make triangular shapes.
  10. Press edges tightly together to seal and cut away points to make semi-circles.
  11. Repeat until phyllo sheets and filling are all used.
  12. Arrange on baking sheet and brush with beaten egg.
  13. Bake for 15 min. or until lightly browned.
  14. Serve warm or at room temperature.
  15. Note: Make ahead, store in refrigerator or freeze, and reheat in a 350°F oven until crisp
Servings: 8
Prep Time: 30 minutes
Cook Time: 25 minutes
Notes: Nutritional information: Calories: 330; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 50mg; Total Carbs: 38g; Fiber: 3g; Sugar: 16g; Protein: 19g; Sodium: 430mg;