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