1 (9-ounce) package pie crust mix
1 large egg
1 tablespoon cold water
All-purpose flour, for dusting
1 leftover steak from the Salisbury Steak recipe
1/4 cup leftover gravy from the Brown Gravy recipe
Make the pie crust according to package directions. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 375 degrees F.
In a small bowl mix together the egg with the cold water to create an egg wash. Set aside.
Divide the dough into 6 even pieces, and roll each into a ball. On a floured work surface roll out each piece of dough, with a rolling pin, into 1/4-inch thick rounds about 3 to 4 inches in diameter. Using a small bowl as a template cut around to form perfect circles.
Break the leftover Salisbury Steak into small pieces and add it to a bowl with the leftover Brown Gravy. Stir to combine.
Put a heaping tablespoon of the meat mixture into the middle of each piece of dough. Brush the edges of the circles with egg wash. Fold the dough over the filling to form a half circle. Press the edges together and seal them again with the tines of a fork to make pretty borders. Brush the tops of the empanadas with the egg wash. Arrange the empanadas on a sheet pan and bake until golden brown, about 15 minutes. Remove the empanadas from the oven to a serving platter and serve.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.