The ground sirloin in these beef empanadas proves that red meat can be lean. Herbs and spices give it a flavorful kick without adding sodium or calories.

Adeena Sussman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion; cook until soft (5-6 minutes), stirring occasionally. Add garlic; cook an additional minute. Add sirloin; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Add cumin and next 5 ingredients (through cayenne); stirring well. Add tomato paste; cook 2 minutes, stirring well. Add tomatoes, raisins, and olives; cook until liquid is absorbed (2-3 minutes), stirring well.

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  • Remove from heat; cool slightly (about 10 minutes). Remove and discard yolks from 2 hard-cooked eggs; chop whites and remaining eggs. Add eggs to empanada filling, stirring gently.

  • Place 1 empanada disc between 2 pieces of wax paper; roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet; bake until browned (12-15 minutes).

Nutrition Facts

284 calories; fat 12g; saturated fat 3g; mono fat 5g; poly fat 1g; protein 16g; carbohydrates 30g; fiber 3g; cholesterol 128mg; iron 3mg; sodium 532mg; calcium 36mg.