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. 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.