If you are a Tex-Mex fan, you will love this recipe. It is from Chef in Training’s website, and very delicious and friendly for all ages. It is a bit of a cheat when it comes to true empanadas as it utilizes Pillsbury pie crusts, verse making your own dough. But these come out just as tasty, and using the premade dough cuts down on the prep time considerably.
One major change I did to the below recipe was only using 2 pie crusts to make 8 empanadas. 8 was more than enough for my family of four. However, I used the below listed amounts for all the filling ingredients. That way, my wife and I would have left over meat mixture not utilized in the empanadas for tostadas, tacos, taco salad, etc. during the week. This worked out Perfect, and the meat can go with so many dishes as a leftover. If you have a small family, I highly recommend this technique. Enjoy!
The onion, pepper, and beef mixture cooking.
Fixing to go in the oven.
2 packages refrigerated Pillsbury Pie Crust (4 rolls of pie crusts all together)
2 tablespoons oil
2 cups chopped and cooked steak (I used a sirloin tip steak cut real thin)
½ cup diced onion
1 medium green bell pepper, diced
1 tablespoon cumin
1 ½ teaspoon garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoon chili powder
1 cup Mexican shredded cheese
Sauté onion, bell pepper, and garlic together in oil. Add steak, salt, pepper, cumin, and chili powder. Set aside and cool completely.
Divide each pie crust into four balls (you will have a total of 16 balls of dough between the four rolls of pie crust you started with. Roll out to a 5″ disc and place 2 1/2 tablespoons of meat mixture on 1/2 of the pie disc. Top with shredded cheese. Fold other half over top and pinch to seal. Use a fork to make pretty design along edge of empanadas.
Place on a greased or foil lined cookie sheet. Brush with egg. Bake at 375 for 15 – 20 min.
Recipe from Chef in Training