Ingredients

Here are the following ingredients:

• 2 cloves garlic, minced
• 1 onion, minced
• ½ sweet red or green pepper, finely diced
• 1 lb (500 g) Extra Lean Ground Beef Sirloin
• 1 cup (250 mL) salsa
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) ground cumin
• ¾ cup (175 mL) sliced green olives
• ½ cup (125 mL) raisins
• Salt and pepper
• 4 frozen pie shells (9-inch/25 cm), thawed or enough homemade pastry for 2 double-crust pies
• 1 egg, lightly beaten

Shopping List

Here are the following shopping items to buy:

• 2 cloves garlic
• 1 onion
• Sweet red or green pepper
• 1 lb (500 g) Extra Lean Ground Beef Sirloin
• Salsa
• Chili powder
• Ground cumin
• Sliced green olives
• Raisins
• Salt and pepper
• 4 frozen pie shells (9-inch/25 cm) or enough homemade pastry for 2 double-crust pies
• 1 egg

Method

Follow these cooking methods/directions:

1. Cook garlic, onion, diced pepper and ground beef over medium heat in a large skillet, stirring occasionally, for 8 to 10 minutes until beef is browned and completely cooked. Remove from heat; drain.

2. Stir in salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season with salt and pepper to taste and let cool completely.

3. Cut each pie shell in half. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper- or foil-lined baking sheet; prick tops and brush each with beaten egg.

4. Bake in preheated 425°F oven for 15 to 20 minutes or until golden brown (check the bottoms are brown).