Simple Beef Empanadas
Source of Recipe
Recipe from Pillsbury Spring Celebrations, March 2006
List of Ingredients
1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon chili powder
1/4 teaspoon salt
1 can (14.5 oz.) diced tomatoes with mild green chiles, well drained
1 box (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on box
1/2 cup shredded Monterey Jack cheese (2 oz.)
1 egg, beaten
2 tablespoons chopped cilantro, if desired*Recipe
Heat oven to 400? F. In 12-inch skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
Remove both pie crusts from pouches; unroll crusts on ungreased large cookie sheet. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.
*If using, add cilantro to empanada filling with the tomatoes.
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