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Empanaditas

Empanaditas

Treat your guests to these delicious appetizers ... they won't be able to get enough.

Gluten Free:
No
Serving Size:
8+
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake
Meal Occasion:
Appetizers & Snacks
Level of Difficulty:
Intermediate
Rate this recipe: Rating: 4 (2 votes cast)
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Ingredients

This recipe is recommended for 32 servings
  • 2 (9-ounce) packages refrigerated pie crusts (4 crusts total)
  • 1/2 pound ground lean beef
  • 1 1/4 cups CHI-CHI'S® Thick & Chunky Salsa, divided
  • 1/2 cup finely chopped onion
  • 3 tablespoons raisins
  • 3 tablespoons chopped pimiento-stuffed green olives
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground cinnamon
  • 1 large egg, beaten
  • 1 (8-ounce) package cream cheese, softened

Directions

  1. Let wrapped pie crusts stand at room temperature 20 to 30 minutes.
  2. Heat oven to 400ºF.
  3. In large skillet, cook beef until browned; drain, if needed.
  4. Stir 1/2 cup salsa, the onion, raisins, olives, brown sugar, vinegar, salt, pepper and cinnamon into skillet. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, 10 minutes or until liquid is absorbed.
  5. With 3 1/4-inch round cutter, cut each pie crust into 8 circles. Spoon scant tablespoon beef mixture onto half of each circle. Brush edge of dough with beaten egg. Fold dough in half; seal edges with fingers, fork or pastry crimper. Place on baking sheet. Brush with beaten egg. Bake 12 to 18 minutes or until golden brown.
  6. In bowl, mix cream cheese and remaining 3/4 cup salsa until smooth. Serve empanaditas warm with cream cheese mixture.