Beef Empanada
Beef Empanada. Beef is possibly the most popular empanada filling. You can also substitute corned beef for ground beef.
Empanadas are pastry shell turnovers made by folding dough over a filling and sealing it.
1 tablespoon extra-virgin olive oil
1/4 pound fresh chorizo sausage, casing removed
1/2 pound ground beef steak
2 cloves finely chopped garlic
3/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 package store-bought pie crust or your favorite pie crust recipe
1/2 teaspoon freshly ground black pepper
1 egg
1. Preheat the oven to 375 degrees F.
2. In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool.
3. Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.