Sweet and Savoury Empanadas

These tasty meat pies burst with flavour — thanks to California raisins and Mexican spices.

Ingredients

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• 1/2 lb (250 g) lean ground beef
• 1/2 cup (125 mL) chopped onion
• 1/2 cup (125 mL) California raisins
• 1/2 cup (125 mL) chopped pimento-stuffed green olives
• 1/2 cup (125 mL) prepared salsa
• 1 1/2 tsp (7 mL) Mexican seasoning blend
• 1 1/2 tsp (7 mL) smoked paprika
• 1/4 tsp (1 mL) ground cinnamon
• 16 sheets phyllo dough, thawed
• Nonstick cooking spray (olive oil or butter-flavored)
• 1 egg, beaten

Procedure

1. Preheat oven to 350°F (180°C). Line a baking sheet with foil; set aside.
2. Cook ground beef and onion over medium heat in nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Stir in raisins, olives, salsa and seasonings.
3. Unroll phyllo sheets and cover with a damp cloth. Place 1 sheet on a flat surface. Spray with cooking spray and top with another sheet. Repeat to layer 4 sheets. Cut stack into 6 equal pieces and brush edges with beaten egg.
4. Place heaping tablespoon (17 mL) of filling in the centre of each piece and fold to enclose filling and make triangular shapes. Press edges tightly together to seal. Repeat until phyllo sheets and filling are all used. Arrange on baking sheet and brush with beaten egg. Bake for 15 minutes or until lightly browned. Serve warm or at room temperature.

Serves 2.