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!
- 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
Preheat oven to 350 degrees F.
In a frying pan add the ground meat, cook until browned. Drain meat and set aside in a separate bowl.
In same pan add oil, pepper, onion and garlic. Sauté over medium heat until soft.
Add ground meat back into pan along with the garlic powder, chili powder, cumin, and diced tomatoes. Cook for 2 minutes.
Then add cheese, sour cream, salt and pepper to taste. Cook for another 2-3 minutes. Remove from heat and let cool.
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.
Place a heaping teaspoon of mixture in the center of circle. Fold over and seal edges with a fork. Place on a baking sheet.
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.
Bake in oven for 18-25 minutes or until golden brown.
Top with a dollop of sour cream and diced scallions.