Beef and Greens Empanadas

Beef and Greens Empanadas

The homemade cornmeal crust makes this a real standout dish. Any combination of frozen greens (collards, kale, turnip greens or mixed greens) may be used.


Serves 12

  • 2 1/2 cups Pictsweet frozen Mixed Greens
  • 1 1/3 cups all-purpose flour
  • 1 cup plus 1 tablespoon yellow cornmeal
  • 1 teaspoon salt
  • 1/2 cup plus 1 tablespoon butter
  • 2 large eggs
  • 1 cup Pictsweet frozen Seasoning Blend
  • 1/2 pound ground round
  • 1 medium tomato, chopped (1 cup)
  • 1/4 cup sliced pimento-stuffed green olives
  • 1/4 cup dark seedless raisins
  • 1 tablespoon chili powder
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • Oil for brushing or frying


Cook greens following package directions; drain. Combine flour, 1 cup cornmeal and 1/2 teaspoon salt. Cut 1/2 cup butter into flour mixture with pastry blender. Whisk 1 egg with 1/4 cup cold water; stir into flour mixture; divide into 12 balls and set aside. Preheat oven to 425 degrees. In large skillet, sauté frozen seasoning blend in remaining butter until liquid evaporates, 5 minutes. Add beef and tomato; cook 10 minutes. Stir in greens, olives, raisins, chili powder, vinegar, remaining 1 tablespoon cornmeal, the sugar and remaining 1/2 teaspoon salt. Cook 1 minute; cool. Roll dough into 6 inch rounds; divide filling onto rounds. Beat remaining egg and brush on edge of rounds; fold pastry over filling and press together. Brush lightly with oil and bake 15 minutes or heat one inch oil to 360 degrees and fry empanadas about 5 minutes; drain.