Ingredients: |
Ingredients: 1 Tbsp extra-virgin olive oil
½ onion, chopped
2 cloves garlic, minced
½ lb ground beef
1 Tbsp tomato paste
½ tsp oregano
½ tsp cumin
½ tsp paprika
kosher salt
Freshly ground black pepper
½ cup chopped tomatoes, drained
flour, for rolling
2 packages refrigerated pie crust dough
1 cup shredded cheddar
1 cup Monterey jack cheese
Egg wash
freshly chopped cilantro
sour cream, for dipping
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Directions: |
Directions:PREHEAT oven to 400º and line two large baking sheets with parchment paper
IN A large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes, then add garlic and cook until fragrant, about 1 minute. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat.
RETURN heat to medium, then stir tomato paste into beef. Add oregano, cumin and paprika, then season with salt and pepper. Add tomatoes and cook until the flavors are incorporated and the juice of the tomatoes has mostly reduced, about 3 minutes. Remove from heat and let cool.
ONTO a lightly floured surface, roll out pie crust. Using a small bowl or a 3" biscuit cutter, cut out small circles. Add cooked ground beef to one side of each pie crust round then top with cheddar and monterey cheeses. Fold the pie crust over the ground beef then press a fork around the edges to seal the pie crust. Repeat with the remaining ingredients then brush all empanadas with egg wash.
BAKE until the crust is golden, about 25 minutes. Garnish with cilantro and serve with sour cream. |
This recipe for Cheesy Beef Empanadas is from