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Servings: Makes 24 empanadas
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| 24 |
slices Nature’s Own Light White Bread, crusts removed |
| 1/2 |
cup butter or margarine, melted |
| 1 |
pound lean ground beef |
| 1/2 |
cup chopped onion |
| 1/3 |
cup golden raisins |
| 1/4 |
cup water |
| 1 |
can (2 1/4 ounce) sliced ripe olives, drained |
| 3 |
tablespoons tomato paste |
| 2 |
cloves garlic, minced |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon ground cinnamon |
| 1/8 |
teaspoon ground red pepper |
| 2 |
hard-cooked eggs, peeled, finely chopped |
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Minced fresh parsley |
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nutritional information |
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Roll each bread slice flat using rolling pin. Brush one side of each slice with melted butter. - Gently ease slices, buttered sides up, into greased muffin cups; set aside.
- Cook and stir beef in large skillet over medium-high heat until browned; drain off drippings.
- Stir in onion, raisins, water, olives, tomato paste, garlic, salt, cinnamon and pepper.
- Cook over medium-low heat, stirring occasionally, 15 minutes.
- Spoon about 2 tablespoons meat mixture into each bread cup.
- Bake at 350° for 10 minutes.
- Remove empanadas from pan. Top with chopped egg and minced parsley.
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