Nutritional Info

Nutrition Facts

Serving Size 1 (100g)

Calories 177
Calories from Fat 87 (49%)
Amount Per Serving %DIV
Total Fat 9.6g 15%
Saturated Fat 3.7g 19%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 46.3mg 15%
Sodium 140.5mg 6%
Potassium 216mg 5%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.3g
Protein 18.5g 37%

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Recipe Description
Cinnamon and allspice give these empanadas an exotic flavor. this recipe is really good and has an unique flavor a must try.
Prep time
10 min
Cook time
20 min
Ready In
30 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  full-flavored olive oil
1/2 Pound(lb)  lean ground veal
1 Cup(c)  finely chopped onion, about 1 medium
1/4 Teaspoon(t)  cinnamon
1/8 Teaspoon(t)  ground allspice
1/2 Teaspoon(t)  salt
1/2 Cup(c)  water
2 Tablespoon(T)  amontillado sherry or brandy
1/4 Cup(c)  golden raisins, coarsely chopped
1/4 Cup(c)  pine nuts, toasted
1   basic empanada pastry.
1   egg white for glaze

Preparation

Heat olive oil in a medium skillet over medium heat. Crumble in veal and break up large pieces with a spatula. Add onion and continue to cook until veal is cooked through. Add cinnamon, allspice and salt. and stir to combine. Add water; sherry and raisins. Continue cooking until moisture has completely evaporated, about 15 minutes. Remove from heat and cool. Stir in pine nuts.

Assemble and bake empanadas as instructed in Basic Empanada Pastry

Baked empanadas can be frozen. Heat oven to 350°. Remove from freezer and reheat on a cookie sheet 15 to 20 minutes, or until hot. If empanadas have been refrigerated, reheat on cookie sheet for 7 to 10 minutes, until warm to touch.

Additional notes

Cool mixture before filling empanada pastry.

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