Quick And Easy Empanadas Recipes

BEEF EMPANADA RECIPE

Steps:

• Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper.
• Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.)
• In a skillet over medium-high heat, brown the ground beef.
• Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
• Stir in tomato paste, followed by the cheese. Remove from heat.
• Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
• Fold dough over and use a fork to seal the dough all along the curved edge.
• Arrange in a single layer, not touching, on prepared baking sheet. Brush empanadas with egg wash.
• Bake for 10 minutes or until golden brown.
• Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!

QUICK AND EASY EMPANADAS

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.

EASY (YET AWESOME) CHICKEN EMPANADAS

Steps:

• Preheat oven to 400F degrees.
• Heat oil over med-high heat in a large skillet.
• Saute onions and garlic about 4 minutes, until onions are translucent.
• Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
• Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
• Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
• Take mixture off burner and let cool to room temperature.
• Add cheese and mix thoroughly.
• Roll out dough onto floured surface.
• Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
• Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
• Brush tops with egg yolks and sprinkle with chili powder.
• Cook for 12-14 minutes at 400°F.
• Enjoy!