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Sweet & Spicy Empanadas
Prep Time:
40 minutes
Cook Time:
15 minutes
32 Turnovers

1 pound lean ground pork

1 medium white onion, chopped

1 cup Frontera JalapeƱo Cilantro Salsa

1/2 cup each chopped green olives & raisins

2 tablespoons dark brown sugar

1 teaspoon salt

2 (15 ounce) packages refrigerated pie crusts (2 crusts per package)

1 large H-E-B Egg

2 tablespoons H-E-B Milk


Cook pork and onion in a large skillet set over Medium heat about 10 m
inutes; use edge of coooking spoon to break into small bits during coo
king. Add salsa, olives, raisings, brown sugar and salt; stir and cook
until heated. Set aside to cool.
Heat oven to 400 degrees F.
Roll out each crust on a lightly floured work surface to a thickness o
f 1/16th of an inch. Cut out 8 3-inch circles from each sheet of dough
(32 circles total). Place about 1 tablespoon of filling in center of
each circle. Brush edges of circles lightly with water; fold dough ove
r and press edges together with a fork to seal. Place on lightly greas
ed baking sheets.
Beat egg with milk in a small bowl. Brush tops of empanadas with egg m
ixture. Sprinkle with sesame seeds and coarse salt.
Bake 15 to 18 minutes or until golden brown. Serve warm

Nutritional Information

No Nutritional Information Available