Baked Beefy Empanadas
A perfect recipe for appetizers, lunch or dinner. I make this easy using refrigerated pie crust and ground beef.
Equipment
- large deep skillet
- cutting board & sharp knife
- baking sheets
- Rolling Pin
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced small
- 1 cup bell peppers, diced small (any color pepper)
- 1/4 cup beef broth
- 2 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 2 TBS tomato paste or tomato soup
- 1/2 can whole cooked potatoes, drained, and diced
- 3 green onions, sliced small
- 1/2 cup shredded cheddar cheese
- 1 large egg
- 3 TBS water
Instructions
- In a large skillet over medium high heat brown ground beef. Drain excess grease. Add in diced bell peppers and onions. Cook until softened. Stir in beef broth, all seasonings (salt, pepper, ground cumin, chili powder, and paprika), minced garlic, and tomato soup/paste. Stir for 1-2 minutes.Turn off burner. Stir in diced cooked potatoes. (NOTE: you can boil or bake your potatoes instead of using canned cooked potatoes.) Allow mixture to cool while making the dough rounds.
- On a clean floured work surface roll out one refrigerated pie crust. (First allow dough to sit out for 15 minutes before rolling.) Using a rolling pin, roll out dough to a thinner dough.
- Using the outer edge of a 4 1/2 or 5 inch bowl, cut out circles from dough. Spoon 1 TBS of meat mixture onto center of each dough round. Place a pinch of shredded cheese on top of meat mixture. Sprinkle a few green onion slices on top of cheese.
- Whisk egg and water together. Using a pastry brush coat the edge of each dough round with egg mixture. Fold over the dough to create a half circle and press edges together. Crimp edges with a fork to seal. Place each empanada on a prepared baking sheet.Brush egg wash over tops of each empanada. Poke the top of each empanada with a fork to allow steam to escape. Finish preparing the other pie dough to make the 2nd batch of empanadas.
- Place in 400 degree preheated oven for 20 minutes until golden brown and heated through. These are great served with salsa, guacamole salsa, or ranch dressing.
