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BEEF EMPANADAS TUCUMAN STYLE (EMPANADAS DE CARNE)

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 4 cups Pure Wesson® Vegetable Oil
  • 1/2 pound beef tenderloin steak, cut into bite-size pieces
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
  • 1/4 cup finely chopped fresh chives
  • 3 tablespoons chopped green olives
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1 12 circles pkg (11.6 oz each) frozen puff pastry dough circles for empanadas, thawed
  • 2 tablespoons Egg Beaters® Original
DIRECTIONS

Heat 4 cups oil in large pan over medium-high heat to 350°F for frying.

Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add beef; cook 2 to 3 minutes or until meat begins to brown. Add drained tomatoes, chives, olives, paprika, cumin and salt; stir to combine. Cook 2 minutes more or until beef is no longer pink, stirring occasionally.

Brush edges of dough circles with Egg Beaters. Divide meat mixture evenly and spoon about 2 tablespoons into center of each dough circle. Fold dough over filling to close; press edges with fork to seal.

Fry empanadas, in batches, 3 to 4 minutes or until golden brown and hot. Drain on paper towel-lined plate; serve immediately.