Ground Beef was an easy choice for dinner one night last week, but the question was – “How do I use it?” I could have gone with tacos or Sloppy Joe’s, but I wanted something a little more unique. Then the word, “Empanada” came to mind. I did a quick search on the internet and I used this recipe, which I tweaked a little for my own preferences and according to what I already had on hand.
What is an Empanada? It’s a hand-held meat pie. You can add veggies as you like, but the meat also contains spices to give it flavor and depth. A purchased pie crust would work fine, but I like making crusts, so I made my own early in the day and refrigerated them until it was time to roll them out.
A great thing about this recipe is that you can make up the Emapanada, then pop them into the freezer until you need them! This would make a really fast supper! Pop it into the oven to bake and make a salad while they’re cooking and Voila! Dinner is ready!
Here’s how they’re made:
- 1 package of pre-made pie crust (2 rolls)
- 1 Tablespoon of oil
- 1 pound of hamburger
- 1/4 cup diced onions
- 1/2 medium diced bell pepper, any color
- 1 teaspoon cumin
- 1 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili pepper
- 1 cup Mexican blended cheese
- 1 egg
- Preheat oven to 375*
- Combine bell pepper, onion, garlic and oil and saute 3 minutes over medium heat.
- Add hamburger, cumin and chili pepper to the pan and cook until meat is cooked through.
- Set pan aside and let cool.
- While meat mixture is cooling, roll out pie crust.
- Using a bowl or large circle cutter, cut out 6″ round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out. I have a round cutter/crimper from Pampered Chef that I used.
- Place 2 – 3 Tablespoons of mixture in the center of each pie disc.
- Top with cheese.
- Fold over and seal edges with a fork.
- Place Empanadas on a cookie sheet.
- Scramble egg and brush on to tops of each Empanada.
- Bake in oven for 15 – 20 minutes.
If you were going to freeze these, stop at #10 and wrap in freezer wrap. When it’s time to bake them, you could place a frozen Empanada on the baking sheet, brush with the egg, then bake until done (which may take a little longer than the normal 15-20 minutes).
Have you ever had or made these before? I hope you’ll try this recipe!
With love from my country kitchen,