Beef Empanadas

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 to6 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound ground beef steak
  • 1/4 pound fresh chorizo sausage, casing removed
  • 3/4 cup finely chopped onion
  • 2 cloves finely chopped garlic
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 package store-bought pie crust or your favorite pie crust recipe
  • 1 egg
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    I made these for a party and got rave reviews. I used Pillsbury prepared pie crust. As others said, you should roll out the prepared dough so it's thinner then it comes out of the box. Use a full tablespoon of filling for each empanada. The technique described in the recipe doesn't really work. You have to place the empanada in your palm, fill it, then gently shape it into a crescent and seal with your fingers before you seal with the fork. The chorizo added a fantastic flavor, I will increase the proportion of chorizo next time. Also added chopped green olives to some of the empanadas, it was a great addition! Lastly, the quantity indicated on the recipe is a bit confusing. FYI, you can make approximately 12 empanadas from 1 pie Pillsbury pie crust if you roll it out. There are 2 pie crusts in each box so that is the perfect amount of dough for the amount of filling made by this recipe.
    In other words, this recipe makes approximately 24 three-inch empanadas!
    Great recipe.. I found that unless I flattened the pie crust out really thin, they tasted really 'crusty'...for lack of a better term. My husband said the crust was too thick, so he made himself tacos from the left-over filling. However, I liked them.
    I thought it was very good. However, not just any store dough will work. I got a quick and simple Pillsbury dough. It was a little too thick. But this recipe itself is great and I will be using it again with a pie crust like the recipe suggests! I also added muenster cheese. I served it with sour cream and cheese sauce. Yummy!
    This recipe turned out really well. We served it with some sour cream and pico de gallo (dice two tomatos and an onion, mix together with some chopped fresh cilantro and the juice of one whole lime, and sprinkle in some salt and pepper. Very nice.
    very good recipe try it you'll like it!
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