Cloudy
37.4 ° F
Full Weather | Burn Day
Sponsored By:

Beef Empanadas

  • Category: Beef, Main Dish
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 5
  • Preparation Time: 20 minutes
  • Total Cooking time: 30 minutes

When most Americans hear the term empanada, usually what comes to mind is a sweet dessert pastry usually found in Hispanic marketplaces, stuffed with either apples or some other fruit. But around the world empanadas are also known as a savory dish, being filled with everything from fish to vegetables and cheese. Essentially empanadas are the Hispanic version of the Calzone being a savory (or sometimes sweet) filling surrounded by a pastry or dough jacket that makes them great as easily portable lunches. This version is fairly inexpensive and easy to make, especially if you can obtain pre-made pizza dough from your local take and bake pizzeria.

Amount Measure Ingredients
2 lbs pizza dough separated into 10 pieces about 8″ diameter and 1/8″ thick
1 lb lean ground beef
4 oz chorizo
1 cup enchilada sauce
2 large eggs
2 tbsp garlic powder
1/2 tsp green chili sauce such as Tabasco mild green
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 lb mozzarella, jack, or cheddar cheese, shredded
1 cup sliced mushrooms
1 cup canned whole green chilies cut into ½” strips

To prepare:

Combine ground beef, chorizo, 2 tbsp enchilada sauce, and the eggs in a large bowl. Season with the garlic powder, green chili sauce, Worcestershire sauce and pepper, Mix well and separate into small patties. Grill or pan fry over medium heat 5 minutes per side or until medium doneness and set aside to cool slightly. Preheat oven to 425 degrees, while it is heating, assemble the empanadas by placing a circle of the dough on a greased cookie sheet or pizza stone, cover lightly within ½” of the outer edges with enchilada sauce. Next place one of the patties on a half of the circle. Divide the mushrooms, cheese, and green chilies among the remaining empanadas and fold the circles in half, crimping the edges to seal. Cut a small vent hole for steam to escape on each empanada. Bake at 425 degrees for 15 minutes or until golden brown. Serve piping hot with sour cream and enchilada sauce.

Feedback