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Beef and Cheese Empanadas

by happyvballgirl of My Epicurean Adventures

Ingredients

  • 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

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. In large pan, saute garlic, onions, mushrooms and spinach in grapeseed oil until tender. Remove to bowl.
  3. 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.
  4. Add sauteed veggies back into pan, mix into ground beef well and let cool in pan.
  5. Unroll pie crusts and cut 5" circles (or smaller, depending on what size you desire). I was able to make exactly 16 crusts.
  6. Once cooled, mix cheese into meat mixture.
  7. Spoon roughly a heaping tablespoon of meat mixture onto each crust circle.
  8. Fold dough in half and cinch edges together edges. Using a fork, press the bottom side of the tines around the edges.
  9. 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.
  10. Bake at 350 for about 15 minutes or until golden brown.
  11. Enjoy!!