Beef Empanadas

shared by Jennifer

Details:

    PT1H
  • Prep Time: 1 Hour
  • PT30M
  • Cook Time: 30 Minutes
  • PT1H30M
  • Total Time: 1 Hour 30 Minutes
  • Difficulty: Novice
  • Serves: 24 empanadas
  • Heat oil in a large non-stick skillet and saute onions over medium heat until softened, about 5 to 7 minutes.Add bell pepper and cook for another 5 minutes

Ingredients:

  • 1 Tbsp vegetable oil
  • 1/3 cup diced onion
  • 1 bell pepper chopped
  • 2 tsp minced garlic
  • 1/2 lb ground beef
  • 2 Tbsp raisins
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin
  • 3/4 tsp kosher salt
  • 4 Tbsp tomato paste
  • 1 Tbsp fresh parsley
  • 2 Tbsp chopped green olives
  • 2/3 cup canned diced tomatoes drained
  • 1 jalapeno pepper seeded and chopped (or to taste)
  • 1/2 cup shredded monterey jack cheese or Mexican cheese blend
  • 4 refrigerated pie crusts
  • 1 large egg beaten

Directions:

  1. Heat oil in a large non-stick skillet and saute onions over medium heat until softened, about 5 to 7 minutes.
  2. Add bell pepper and cook for another 5 minutes.
  3. Add garlic and beef and cook, stirring with a wooden spoon, until beef is browned.
  4. Add raisins, paprika, cumin, and salt, and stir until fragrant, about 30 seconds.
  5. Add tomato paste, parsley, olives, diced tomatoes and jalapenos and cook for 5 minutes, stirring frequently.
  6. Remove from heat and stir in cheese. Allow filling to cool.
  7. Heat oven to 375 degrees F and line a couple of baking sheets with parchment paper.
  8. Unroll 1 pie crust onto a lightly floured surface.
  9. Roll into a 15-inch circle.
  10. Cut into 4-inch circles.
  11. Brush circle lightly with beaten egg.
  12. Place a rounded tablespoon of meat mixture in the center of circle.
  13. Fold circle in half and seal edges with a fork.
  14. Place empanada on a baking sheet and brush top with beaten egg.
  15. Repeat procedure with remaining circles (about 24 to 30 circles), re-rolling dough scraps as needed.
  16. Bake until golden brown, about 30 minutes.