The best thing about empanadas is that they can be both an appetizer or a main dish. We decided to make the Argentinian empanadas which is smaller in size and the perfect bite size appetizer.
Scroll down to see the recipe.
TIP: When filling the pastry cut outs with the beef mixture, remember not to overfill before folding over and crimping the edges with a fork.
Empanadas taste great with salsa. See our Homemade Pico de Gallo recipe here!
To see more from our Cinco de Mayo Fiesta click here!
Beef Empanadas
Ingredients
- 1 pkg pre-made Pillsbury Pie Crust, room temperature
- 1 1/2 pounds lean ground beef
- 1 yellow or red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 8 ounces canned diced tomatoes
- 2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1/4 tsp cumin
- 1 cup Kraft finely shredded Mexican style four cheese
- 1/2 cup sour cream
- sour cream for topping
- scallions for topping
Instructions
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Preheat oven to 350 degrees F.
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In a frying pan add the ground meat, cook until browned. Drain meat and set aside in a separate bowl.
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In same pan add oil, pepper, onion and garlic. Sauté over medium heat until soft.
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Add ground meat back into pan along with the garlic powder, chili powder, cumin, and diced tomatoes. Cook for 2 minutes.
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Then add cheese, sour cream, salt and pepper to taste. Cook for another 2-3 minutes. Remove from heat and let cool.
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While meat mixture is cooling roll out pie dough on a floured surface. Using either a 4” biscuit cutter or the top of a drinking glass, cut out pastry rounds.
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Place a heaping teaspoon of mixture in the center of circle. Fold over and seal edges with a fork. Place on a baking sheet.
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In a small bowl, whisk 1 egg plus 1 tablespoon of water until perfectly mixed. With a pastry brush, lightly brush egg wash on top of empanadas.
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Bake in oven for 18-25 minutes or until golden brown.
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Top with a dollop of sour cream and diced scallions.
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