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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°; spray a baking sheet with nonstick cooking spray. | 2. In a large heavy skillet, heat the oil over med-high heat and broth the meat and onions. | 3. Once the meat is browned (about 5 minutes) add the salt, garlic powder, cinnamon, cumin, cloves, vinegar, and raisins or pine nuts and simmer for about 10 minutes. | 4. Remove pan from heat. | 5. Unroll and cut each of the pie crusts into 4 even quarters. | 6. Put each section of the crust on the baking sheet, fold it gently in half to find the middle seam, and put a small scoop of the meat mixture along the seam. | 7. Fold it over and seal the edges with the tines of a fork to make a pocket. | 8. Bake the empanadas for 20 minutes, or until golden brown; allow the empanadas to cool a few minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
turkey	1	1	ground ground	648.2681	0.5893	98.1016	25.5681
yellow onion	1		chopped	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
cinnamon	3/4	teaspoon	ground	-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
pie crust	2		refrigerated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.