Tuesday, June 12, 2018

Beef Empanadas with Avocado Lime Crema

I love any appetizer that is bite-sized because it's great for serving guests without being messy. These beef empanadas pack so much flavor thanks to all the spices in the beef mixture. And the avocado dipping sauce is one of my favorites - it's also really good on tacos, grilled fish and crab cakes.

Serve these with chips, salsa and margaritas and get your party started!



1. Preheat oven to 375. Line 2 large baking sheets with parchment paper.
2. Heat olive oil in a large skillet over medium heat and add onion and garlic; cook for 3 minutes, or until the onions are softened. Add the beef and cook until no longer pink, about 5 minutes. Stir in raisins, ketchup, oregano, cumin, chili powder, salt and pepper and remove pan from heat.


3. Use a 4-inch round cutter to cut circles from the pie crusts. Scoop a small amount of beef onto the center of each circle, brush the edges with water and fold in half. Press the edges with a fork to seal. Brush the tops with egg and bake for 20 minutes.







4. Meanwhile, place crema ingredients in a food processor and process until smooth. Transfer to a small serving bowl.


5. Place empanadas on a serving platter and garnish with chopped cilantro. Serve crema on the side for dipping.




Beef Empanadas with Avocado Lime Crema
Makes 24

All you need:
1 tablespoon olive oil
1 sweet onion, diced
3 garlic cloves, minced
1 pound lean ground beef
1/4 cup golden raisins
1 tablespoon ketchup
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 store bought rolled pie crusts (2 boxes)
1 egg, beaten

Crema
1 small ripe avocado, peeled and pitted
Juice of 1 lime
1/2 cup sour cream
1/4 cup fresh cilantro
1/2 teaspoon salt

All you do:
1. Preheat oven to 375. Line 2 large baking sheets with parchment paper.
2. Heat olive oil in a large skillet over medium heat and add onion and garlic; cook for 3 minutes, or until the onions are softened. Add the beef and cook until no longer pink, about 5 minutes. Stir in raisins, ketchup, oregano, cumin, chili powder, salt and pepper and remove pan from heat.
3. Use a 4-inch round cutter to cut circles from the pie crusts. Scoop a small amount of beef onto the center of each circle, brush the edges with water and fold in half. Press the edges with a fork to seal. Brush the tops with egg and bake for 20 minutes.
4. Meanwhile, place crema ingredients in a food processor and process until smooth. Transfer to a small serving bowl.
5. Place empanadas on a serving platter and garnish with chopped cilantro. Serve crema on the side for dipping.

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