Dried Plum Empanadas

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1/4 lb ground beef

3/4 cup diced white onion

1/2 cup red salsa, plus extra for dipping

1/3 cup Sunsweet® Plum Amazins

1/4 cup chopped pimento stuffed green olives

1/4 tsp chili powder

1/8 tsp cinnamon

1 (15 oz package) ready-made pie dough

1 egg beaten with 1 tbsp water


Preheat oven to 400F and lightly grease 2 baking sheets or line with parchment paper. Brown meat and onion in a large skillet over medium heat for 15 minutes, stirring frequently, breaking meat up into very small pieces with the back of a wooden spoon. Add salsa, Plum Amazins, olives and seasonings; cook for 5 minutes more, then let cool. Roll out pie dough on a lightly floured board to make slightly thinner. Cut into 3 inch circles, re-rolling scraps as necessary. Lightly brush the edges of each circle with water. Scoop about 1 1/2 tsp of filling onto each, fold over and press edges together with the tines of a fork. Place on prepared baking sheets and brush tops with egg mixture. Cook for 15 to 18 minutes or until golden brown. Serve warm with additional salsa if desired. Makes 36 appetizers.