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Beef & Raisin Empanadas Ingredients • 1 tbsp. olive oil • 1/2 large onion, chopped • Kosher salt and freshly ground black pepper • 1/2 lb. lean ground beef • 1 clove garlic, chopped • 1/2 tsp. smoked paprika • 1 1/2 tbsp. tomato paste • 1/4 c. chicken stock • 2 tbsp. raisins, chopped • 2 tbsp. chopped pimiento-stuffed olives plus 1 tablespoon brine • 1 (14.1-ounce) package refrigerated pie crusts • 3/4 c. sour cream • 1 1/2 tbsp. fresh lime juice Directions Step 1 Heat oil in a large skillet on medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Step 2 Add beef and season with salt and pepper. Cook, breaking into small pieces, until no longer pink, 4 to 6 minutes. Add garlic and paprika. Cook, stirring, 1 minute. Step 3 Add tomato paste and cook, stirring, until dark red, 2 to 4 minutes. Stir in stock and raisins. Simmer until thickened, 1 to 2 minutes. Stir in olives and brine; cool. Step 4 Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll one crust into a 12-inch circle. Cut out nine 3-inch circles. Repeat with second crust. Step 5 Divide beef mixture evenly among dough circles. Brush edges with water, fold in half over filling, and press with a fork to seal. Transfer to prepared baking sheet. Step 6 Bake until golden brown, 12 to 16 minutes. Combine sour cream and lime juice in a bowl. Serve with empanadas. ➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels @FoodAndRecipesWithCherokee 🦉