Prep 20 mins
Cook 20 mins
Put these babies on your next Mexican menu. You won't be disappointed. Cook time does not include browning the beef.
- To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
- Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
- Set aside.
- Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
- Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
- Put 2 teaspoons of filling on each dough circle.
- Fold each over into a half circle.
- Moisten edges with water and press edges together with a fork.
- Place empanadas slightly apart on an ungreased cookie sheet.
- Prick tops with a fork.
- Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
- These may be wrapped carefully after baking and frozen.
- To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.
This was a tasty treat. I made them for dinner and we all enjoyed them. The only alterations made to the recipe: I used puff pastry sheets > rolled out thinner, regular salsa, added a few dashed of Worcestershire and Frank's RedHot Original sauce and some cilantro. I brushed the the tops of the empanadas with an egg wash before baking. YUM! It'a a keeper & thanks for posting Keen5.
I made Simple Tex-Mex Rice to go with these delicious Empanadas. I made some with beef and some with chicken. I added green olives in with the mix. Made them taste great! Excellent both ways. I served with salsa and sour cream on top. Great recipe!
I love the idea of baking instead of frying. Much healthier. I don't like to fry if I can bake instead... Again gret recipe. I will make it again. sandy