Tuesday, 3 February 2015

Giant Beef Empanadas

This recipe was recommended by Jerralea at Jearraleas Journey. I cant wait to try it. Thank you Christy Jordan's Southern Plate

1 pound lean ground beef
1 cup onion, chopped
1 cup green pepper, chopped
1 can (14.5oz) Diced Tomatoes, undrained
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
2 cups of grated cheddar cheese
2 refrigerated ready made pie crusts (Karen uses Pillsbury)
1 egg yolk mixed with 1 Tablespoon water (Optional)
  • Cook beef, onions & green pepper in skillet until meat is no longer pink
  • Drain.
  • Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper.
  • Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed.
  • Place one unrolled pie crust at one end of greased cookie sheet.
  • If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada)
  • Place half of beef mixture on half of pastry  like half moon shape ‘D’, leaving one inch border around edges.
  • Sprinkle with about ½ of cheese being careful not to over fill with either beef or cheese
  • Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around.
  • Brush top with yolk mixture. (You should have a half moon shape)
  • Repeat above with remaining pastry.
  • Bake at 400 for 20 – 30 minutes or until golden brown.
  • Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole

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