Recipe courtesy of Stuart O'Keeffe
Episode: A Side of Lamas
Total:
35 min
Active:
20 min
Yield:
4 to6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. 

In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool. 

Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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