QUICK AND EASY EMPANADAS
This is such a simple recipe w/ just a few ingredients I almost always have on hand. It's a quick dinner w/ a green salad. You can double this easily for make ahead lunches.
Provided by startnover
Categories Savory Pies
Time 45m
Yield 12-16 empanadas
Number Of Ingredients 8
Steps:
- Brown the ground beef in a frying pan adding the salt and pepper just before done.
- Let the beef cool.
- In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
- Roll the biscuits out flat to about 2-1/2 times their size.
- Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
- Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
- Place on slightly greased cookie sheet and bake at 375 till lightly browned.
Nutrition Facts : Calories 445.9, Fat 23.2, SaturatedFat 9.2, Cholesterol 45.5, Sodium 1221.9, Carbohydrate 42.3, Fiber 1.4, Sugar 2.2, Protein 18.5
CHEESEBURGER POCKETS
Ground beef is my favorite meat to cook with because it's so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch. -Pat Chambless, Crowder, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.
Nutrition Facts : Calories 299 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 1101mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
ARGENTINIAN BEEF EMPANADAS
My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.
Provided by MariaZoroza
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
- Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
- Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
- Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
Nutrition Facts : Calories 822.7 calories, Carbohydrate 61.4 g, Cholesterol 102.1 mg, Fat 57.2 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 16.5 g, Sodium 686.6 mg, Sugar 4.6 g
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