Cheesy Beef Empanadas
These turned out better than expected. I thought they would taste like tacos in a pie shell. But no. & William even liked them.
What really made these great is the the Adobo seasoning. (I use Goya.) It doesn’t taste like taco seasoning.
I also found out that the whole can of tomato sauce makes the mix a little soupy. So I simmered awhile to boil off the extra liquid.
Couple of tips:
- You can re-roll out the dough to make more circles.
- freeze extra beef mix for later
- sour cream & jalapenos would be great
Cheesy Beef Empanadas
1 lb ground beef browned
1 1/4 tsp Adobo seasoning
1 8oz can tomato sauce
1 small chopped onion
2 tsp minced garlic
1 C sharp cheddar cheese
2 boxes refrigerated pie crust
1 egg
preheat 425 deg oven
Combine browned hamburger, seasoning, onion, garlic heat thru
add tomato sauce (don’t add all the sauce for a dryer filling) heat thru.
Unroll pie crust on slightly floured surface. Use a 4-5 inch bowl, Press and cut circles in dough. Fill each with some cheese & 1/4 of meat mix.
Wet edges with water, fold over & crimp with fork to close.
Whisk egg with one tbs water, baste tops of empanadas
Bake 15 minutes or til golden brown