Beef Empanadas
- Level: Easy
- Yield: 22 to 24 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 104
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 19
- Sodium
- 112
- Total: 45 min
- Active: 30 min
Ingredients
1 tablespoon extra-virgin olive oil
1/2 pound ground beef
1/4 pound fresh chorizo sausage, casings removed
3/4 cup finely chopped onion
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin, plus more if desired
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
All-purpose flour, for sprinkling
One 2-crust package store-bought pie crust (see Cook's Note)
1 large egg
Directions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook, stirring constantly and breaking up chunks of meat with a potato masher or wooden spoon, until the ingredients are well blended, 5 to 7 minutes. Add additional cumin, if desired, and cook until the meat is browned and cooked through, 3 to 4 minutes longer. Set aside to cool.
- On a floured surface, roll out each pie crust to a circle about 13 inches in diameter. Stamp out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of a round. Fold the other half of the round over the filling. Crimp the edges with a fork to seal the empanada all around. Repeat with the remaining rounds and filling.
- Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick baking sheet and bake until golden brown, about 15 minutes. Transfer the empanadas to a platter and serve.
- Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts.