- Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
- Stir in raisins, chili sauce, cumin, salt and pepper. Cook and stir 1 minute. Remove from heat.
- Unfold pie crust; place on baking sheet. Spoon beef mixture evenly over 1/2 of dough, leaving 1-1/2-inch border around edge. Moisten edge of dough with water; fold pastry over filling. Press edges of dough together with fork to seal. Prick center of dough with fork once or twice to form steam vents.
- Bake in 400°F oven 16 to 18 minutes or until pastry is golden brown. Serve with toppings, if desired.
Beef Empanada Appetizers: Increase refrigerated pie crusts to 3 or 1-1/2 (15-ounce) packages. Prepare ground beef filling as above. Roll out each pie crust to a 14-inch circle on a lightly floured surface. Cut 10 circles from each crust with a 3-1/2-inch round cookie or biscuit cutter, spacing the cutouts closely. Spoon a generous tablespoon beef filling in center of each circle, leaving 1/4-inch border around edge. Moisten edge of dough with water; fold pastry over filling to form half-circle. Press edges together with fork to seal. Place on baking sheet. Bake in 400°F oven 14 to 16 minutes or until pastry is golden brown. Serve as above. Makes 30 appetizers.
Nutrition information per serving: 507 Calories; 27 g Total Fat (11 g Saturated Fat; 6 g Monounsaturated Fat); 86 mg Cholesterol; 9 mg Sodium; 39 g Total Carbohydrate; 0.6 g Dietary Fiber; 26 g Protein; 2.9 mg Iron; 5.5 mg Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.7 mg Zinc; 18.4 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.