Beef Empanaditas
Prep Time: 25 Minutes • Start to Finish: 55 Minutes • 20 appetizers
2 cups Original Bisquick ® mix
½ cup hot water
¼ lb lean (at least 80%) ground beef
½ cup chunky-style salsa
1 tablespoon raisins
8 pimiento-stuffed green olives, sliced
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 egg
1 tablespoon water
1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium
bowl, stir Bisquick mix and hot water until stiff dough forms. Let stand 10 min-
10 min-
2 Meanwhile, in 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes,
stirring occasionally, until thoroughly cooked; drain. Stir in salsa, raisins, olives,
cumin and cinnamon; set aside.
3 Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to
coat. Knead 10 times. Roll dough into 13-inch round, about ⅛ inch thick. With 3-
inch round cutter, cut dough into rounds. Gather dough scraps together and reroll;
cut into 20 rounds.
4 Spoon 2 to 3 teaspoons beef mixture onto center of each dough round. Fold
dough in half over filling; press edges firmly with fork to seal. Place 1 inch apart on
cookie sheet.
5 In small bowl, mix egg and 1 tablespoon water until blended. Brush tops of em-
panaditas with egg mixture. Bake 14 to 16 minutes or until golden brown.
1 Appetizer: Calories 70; Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol
15mg; Sodium 220mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 2g Ex-
changes: ½ Starch, ½ Fat Carbohydrate Choices: ½
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