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Main dishes

Chilean Empanadas

Chilean Empanadas recipe
photo by:kraft
time
prep:
40 min
total:
1 hr 10 min
servings
total:
12 servings
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What You Need

1
 recipe Empanada Dough
1
tsp.  paprika, divided
1
small  onion, chopped
1/4
cup  KRAFT Zesty Italian Dressing
1
lb.  lean ground beef
1/4
cup  raisins
2
Tbsp.   chopped green olives
1
 jalapeño pepper, seeded, chopped
1
tsp.  ground cumin
1
cup  KRAFT Shredded Sharp Cheddar Cheese
1
  hard-cooked egg, chopped
1
 egg, beaten

Make It

PREPARE Empanada Dough as directed, adding 1/2 tsp. paprika to flour mixture before cutting in lard; set aside.

COOK and stir onions in dressing in medium skillet on medium heat 5 min. or until onions are tender. Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well. Cook and stir 12 min. or until meat is browned and most the liquid is cooked off. Cool completely.

HEAT oven to 400°F. Shape dough into 12 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Add cheese and hard-cooked egg to meat mixture; mix well. Spoon about 1/4 cup onto center of each round. Brush edges evenly with half the beaten egg; fold in half. Seal edges with fork. Place on parchment-covered baking sheet. Brush with remaining beaten egg.

BAKE 15 min. or until golden brown.

Kraft Kitchens Tips

Substitute
Prepare as directed, using KRAFT Lite Italian Dressing, extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Make Ahead
Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely in refrigerator before baking as directed.
Note
For best flavor, prepare filling ahead of time. Refrigerate overnight to allow flavors to blend.
K:47144v0E:76265
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