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       #Post#: 3920--------------------------------------------------
       Giant Beef Empanadas 
       By: moo Date: July 19, 2021, 3:54 pm
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       Giant Beef Empanadas
       Giant, delicious Beef Empanadas featuring a flavorful and savory
       filling inside a tenderly flaky crust. What's even better is
       that this recipe is so easy!
       Prep Time
       45 mins
       Cook Time
       35 mins
       Total Time
       1 hr 20 mins
       Course: SnackCuisine: AmericanKeyword: beef, empanadas Servings:
       4 Calories: 240kcal
       Ingredients
       1 pound lean ground beef
       1 cup onion chopped
       1 cup green pepper chopped
       1 can 14.5oz Diced Tomatoes, undrained
       1 Tablespoon chili powder
       1 teaspoon ground cumin
       1 teaspoon salt
       ½ teaspoon pepper
       2 cups of grated cheddar cheese
       2 refrigerated ready made pie crusts Karen uses Pillsbury
       1 egg yolk mixed with 1 Tablespoon water Optional
       Instructions
       Cook beef, onions & green pepper in skillet until meat is no
       longer pink; drain.
       Return beef mixture to skillet and stir in tomatoes, chili
       powder, cumin, salt, & pepper.
       Simmer uncovered stirring occasionally for 20-25 minutes until
       mixture thickens and most of tomato juice is absorbed.
       Place one unrolled pie crust at one end of greased cookie sheet.
       (If baking both giant empanadas on same cookie sheet think ahead
       about placement. Once beef is added you can not move empanada)
       Place half of beef mixture on half of pastry (like half moon
       shape ‘D’ ) leaving one inch border around edges. Sprinkle with
       about ½ of cheese (careful not to over fill with either beef or
       cheese)
       Carefully pull remaining dough over, covering meat and cheese
       meeting the edge of bottom crusts. Crimp edges with fork to seal
       all around.
       Brush top with yolk mixture. (You should have a half moon shape)
       Repeat above with remaining pastry.
       Bake at 400 for 20 – 30 minutes or until golden brown.
       Serve with shredded lettuce, chopped tomatoes, sour cream and
       guacamole.
       Pats Note: I made the full recipe, divided it into fourths and
       froze 3 packets.  But, if you are serving 2 people, just freeze
       half.
       I used refrigerator pie crust, I just  cut one in half, before
       unrolling and saved the other for another day.
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