Empanadas (Appetizer)

Recipe by keen5
READY IN: 40mins




  • 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.