Empanadas (Appetizer)
photo by Chicagoland Chef du Jour
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
20 Empanadas
ingredients
- 1 (10 ounce) package frozen patty shells, thawed
- 1⁄2 lb lean ground beef
- 1⁄4 cup minced onion
- 3 tablespoons red chile salsa, hot or mild
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground coriander
- salt and pepper
directions
- 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.
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Reviews
-
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.
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RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.