Serve this with a mango salsa and salad leaves for a lovely light dinner!!
Heat oil in a non-stick frypan over a medium heat, and add onion and garlic. Sauté until soft. Add mince, and cook, stirring to break up the mince, for 5 minutes or until browned. Reduce heat and add cumin, chilli powder, raisins and flour. Cook, stirring, for one minute. Pour in the vinegar and stock, and then cook for 3 minutes or until thickened. Remove from heat and cool completely. Preheat oven to 200 degrees Celsius. Grease two oven trays. Using an 11cm round cutter, cut 18 rounds from the pastry sheets. Place 1 and a half tablespoons of mince mixture into the centre of each round. Fold over each round to enclose filling, and press edges together with a fork to seal. Place empanadas on the oven trays and brush with egg. Bake for 20 minutes or until golden, and serve hot with mango salsa and a simple green-leaf salad. Freeze individually, covered in aluminium foil. To reheat, place in oven without thawing and bake for 30 minutes or until golden
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 483 | ||
Calories from Fat: 274 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 654.6mg | 23 % | |
Potassium 692.4mg | 18 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 32g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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