Empanadillas De Carne

Empanadas are crisp turnovers that can be filled with anything but we like ours with meat. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.

• Ready In: 50 mins
• Yields: 24 turnovers

Ingredients

• 2  puff pastry sheets, pre-rolled
• 2  egg whites
• 2  tablespoons olive oil
• 1⁄4 lb lean ground beef
• 1⁄4 lb  ground lean pork
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cumin
• 1  tablespoon chili powder
• 1⁄4 cup onion, minced
• 1  minced garlic clove
• 1  jalapeno, minced
• 1  tablespoon butter
• 2  eggs, hard cooked and finely chopped
• 3  tablespoons  stuffed olives, chopped
• 3  tablespoons raisins, seedless
• 1⁄2 cup tomato sauce

Directions

1. In a skillet heat the oils and brown the meats. Add the seasonings, onion, garlic and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients and simmer until very thick. Cool to room temperature.
2. Preheat oven to 425°F.
3. Roll the pastry dough out on a floured surface. Cut into 2" rounds. Place 1 tbsp of meat mixture on each round. Fold the round in half and crimp the edges with a fork to seal. Brush the pastry with egg whites. Place on a greased baking sheet and bake for 15 to 20 minutes, or until golden brown.