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Beef Empanadas Recipe

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This recipe for Beef Empanadas is from From My Recipe Box to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound Lean Ground Beef
1 Cup Chopped Onion
1 Cup Chopped Green Pepper
1 Can (14.5 Ounce) Diced Tomatoes, Undrained
1 Tbsp. Chili Powder
1 Tsp. Cumin
1 Tsp. Salt
1/2 Tsp. Black Pepper
2 Cups Shredded Cheddar Cheese
1 Refrigerated Ready Made Pie Crusts (Pillsbury)
1 Egg Yolk Mixed with One Tbsp. Water
Directions:
Directions:
Cook beef, onions and green peppers in a skillet until beef in no longer pink. Drain. Add tomatoes, chili powder, cumin, salt and pepper. Simmer uncovered for 20 minutes until mixture thickens. Place one unrolled pie crust at one end of a greased cookie sheet (you will need one cookie sheet for each empanada). Add one half of beef mixture on one half of the pie crust (like a half moon--D--shape) leaving a one inch border around the edge. Sprinkle with 1/2 the cheese. Do not overfill with either beef or cheese. Carefully pull remaining pie crust over to cover meat and cheese, meeting the edge of the bottom crust. Crimp edges with a fork all around to seal edges. Brush the tops with egg yolk mixture. Make the second empanada. Bake at 400 degrees for 20-30 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole.

 

 

 

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