Beef Empanadas
Ready In: 1 hr 10 mins
Serves: 12
Ingredients
- 1 1⁄2 cups apple juice
- 1 tablespoon chicken bouillon powder
- 1⁄2 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 lb rib eye steak, thinly sliced
- 1 tablespoon vegetable oil
- 12 empanada wrappers
- 1 large egg, lightly beaten
Directions
- Preheat oven to 350°F.
- Heat juice in medium, microwave-safe bowl for 1 minute or until warm.
- Dissolve bouillon in warm juice. Pour into large bowl. Stir in onion and garlic.
- Add beef to marinade. Massage the marinade with your hands into each slice of beef. Cover; refrigerate for 1 hour.
- Drain marinade, reserving meat and onion.
- Heat oil in large skillet over medium-high heat.
- Cook beef in single layer for 2 to 3 minutes per side or until browned.
- Repeat with remaining slices of beef and onion.
- Finely chop cooked meat; place in a large bowl with onion.
- Place 2 rounded tablespoons beef mixture in center of each wrapper.
- Fold edge over filling to form a half circle. Crimp edges with the tines of a fork to seal.
- Place on baking sheet.
- Brush with beaten egg.
- Bake for 30 minutes or until golden. Serve warm.
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