Big Sis is doing an oral report on Mexico for her class tomorrow. She wanted to bring in a Mexican snack to share, so I made a trip to a local Mexican grocery store and found some caramel empanadas. After buying them, I suddenly got a hankering for some meat-filled empanadas. Unfortunately, Sarah's Empanada's (local restaurant) was further than I was willing to drive. So guess what? I made my own! Watch out kids, it's "Try Something New Night" and we're having Beef Empanadas for dinner! I forget exactly what goes in Sarah's but this is what I put in mine. I, of course, snuck lots veggies in there, too. :)
Beef and Cheese Empanadas
by happyvballgirl of My Epicurean Adventures
1 tbsp cooking oil (I use grapeseed oil)
1 lb lean ground beef
4-5 finely chopped up mushrooms (I used baby Bellas)
1 cup chopped up spinach
1 med onion, finely diced
2 cloves garlic, minced
1 Tbsp Taco Seasoning (or more or less, per personal taste)
1/2 cup water
3/4 cup shredded Mexican cheese
2 boxes Pillsbury refrigerated pie crust (or your favorite brand)
1 egg, beaten
salt and pepper to taste
- Pre-heat oven to 350 degrees F.
- In large pan, saute garlic, onions, mushrooms and spinach in grapeseed oil until tender. Remove to bowl.
- In same pan, brown ground beef, breaking up into small pieces as you go. Add taco seasoning and water and let simmer until fully cooked.
- Add sauteed veggies back into pan, mix into ground beef well and let cool in pan.
- Unroll pie crusts and cut 5" circles (or smaller, depending on what size you desire). I was able to make exactly 16 crusts.
- Once cooled, mix cheese into meat mixture.
- Spoon roughly a heaping tablespoon of meat mixture onto each crust circle.
- Fold dough in half and cinch edges together edges. Using a fork, press the bottom side of the tines around the edges.
- Spray cookie sheet with cooking spray or use parchment paper. Place empanadas on sheet so they are not touching. Beat egg and brush onto tops of empanadas.
- Bake at 350 for about 15 minutes or until golden brown.
The filling, all ready and waiting to fill:
If you fill the pie crust while it's still moist, then you can pretty much just follow these three steps to your finished product.
But if your pie crust has gotten a little dry, I just cinch/fold up the edges up a bit first and then use the fork to finish it off.
Tada! Aren't they pretty? :)
Baked up a few for dinner and froze the rest by first laying them flat on a cookie sheet/plate and then placing in a Ziplock bag or airtight container for future hankerings. :)
And finally, the girls' dinner tonight. I'm happy to report that Little Sis LOVED it and gobbled it right up! And Big Sis liked it well enough to finish 3/4 of it, so that's a "Win" in my book! :) Both dipped theirs in Muir Glen's Organic Medium Salsa.
- Beef and Cheese Empanadas
- La Preferida Spanish Rice
- Deep fried black beans w/ shredded Mexican cheese
- Organic fresh carrots
- Steamed organic broccoli
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