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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cuban Empanadas Recipe

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This recipe for Cuban Empanadas is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large biscuits (I.e. Pillsbury Grand biscuits, each style brings a different flakiness be sure to go with the large refrigerated ones)
½ lb ground beef (or substitute ground turkey/chicken)
½ medium onion, finely chopped
1 garlic clove, finely chopped
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt / pepper
4 oz of chopped pimento stuffed green olives
4 oz tomato sauce
½ cup whole kernel corn (or substitute with frozen peas, peas/corn)
1 cup cheddar cheese, grated
1 egg, lightly beaten (in bowl left on the side)
Directions:
Directions:
1. Brown ground meat and while cooking, be sure to mash down the ground beef during the cooking phase so that the texture is very light. Drain off any fat.
2. Add all other ingredients to meat EXCEPT for egg.
3. Pat out biscuits 1/2" thick and put a large spoonful of meat mixture on each biscuit.
4. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork
5. Bake at 375 degrees for 15 minutes or until empanada is fully baked and a golden brown color on cookie sheet.

 

 

 

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