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Easy Beef Empanadas

easy beef empanadas
Easy Beef Empanadas
  • Prep 20 min
  • Total 40 min
  • Servings 16
  • Pinterest
    3
  • Print
    5
  • Save
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Deliciously beefy packages you can eat on the go ...MORE + LESS -

Ingredients

canola or other vegetable oil, for cooking
1 lb (500 g) lean ground beef
1 small onion, chopped
1 red, yellow or orange pepper, seeded and chopped
2-3 garlic cloves, crushed
2 teaspoons cumin
2 teaspoons paprika (sweet or smoked)
1/4 teaspoon salt
1/3 cup (85 mL) salsa
Flour, for dusting
2 tubes Pillsbury pizza crust
1 egg, lightly beaten

Steps

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  • 1
    Set a large skillet over medium-high heat. Add a drizzle of oil and cook the beef, onion and pepper, breaking up the meat with a spoon, until it’s no longer pink and the vegetables are soft.
  • 2
    Add the garlic, cumin, paprika, salt and cook until the mixture starts to brown and turn crisp; stir in the salsa, cook for another minute, then remove from the heat.
  • 3
    Unroll the pizza dough and pat into an even rectangle on a lightly floured surface. Cut in half lengthwise, and then crosswise in quarters, making 8 pieces. Place on a parchment-lined baking sheet.
  • 4
    Place a spoonful of filling on each piece of dough and fold in half, forming a square or rectangle, depending on the shape of the dough (and your preference). Press down on the edges with a fork to seal.
  • 5
    Brush the tops of each with a little beaten egg and poke each with a fork. Bake for 15-20 minutes, or until deep golden. Serve warm. Makes 16 empanadas - enough to serve 6-8 people, with leftovers for lunch the next day or to freeze for later. (Reheat in the oven or microwave.)
  • 6
    This filling can be made ahead of time and refrigerated or frozen until you’re ready for it.
  • 7
    Baked empanadas freeze well - or freeze them unbaked, and slide them into the oven straight from the freezer, adding an extra 5 minutes to the baking time. (Brush with egg when you’re ready to bake them.)
  • 8
    To make apple pie empanadas, sauté a large peeled, chopped apple in a tablespoon of butter until soft; toss with 1/4 cup brown sugar and a shake of cinnamon. Use this mixture to fill the empanadas and bake as directed.

Expert Tips

  • This filling can be made ahead of time and refrigerated or frozen until you’re ready for it.
  • Baked empanadas freeze well - or freeze them unbaked, and slide them into the oven straight from the freezer, adding an extra 5 minutes to the baking time. (Brush with egg when you’re ready to bake them.)
  • To make apple pie empanadas, sauté a large peeled, chopped apple in a tablespoon of butter until soft; toss with 1/4 cup brown sugar and a shake of cinnamon. Use this mixture to fill the empanadas and bake as directed.
  • Easy Beef Empanadas

Nutrition Information

No nutrition information available for this recipe

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