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Savory and Flavorful Ground Beef Empanadas

Name: Savory and Flavorful Ground Beef Empanadas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 Cloves Garlic, minced; 1 1/2 tsp Salt; 1 tsp Black Pepper; 1 Egg, large; 1 small Red Bell Pepper, diced; 2 Ready-to-Bake Pie Crust Rolls; 1 lb Ground Beef, 90% Lean; 2 tsp Olive Oil; 2 Scallions, thinly sliced; 1 small yellow Onion, chopped; 1 tbsp Chili Powder; 1 tbsp Cumin Powder; 1 tsp Paprika, for dough

Experience the delight of savory and flavorful Ground Beef Empanadas made with an upgraded, spicy and flaky pastry on the outside and a juicy, smoky, palatable beef filling. These empanadas are effortless, perfect grab-and-go snacks or appetizers, and are freezer-friendly too!



45 min

TOTAL TIME

161

CALORIES

$0.57

PER SERVING

Savory and Flavorful Ground Beef Empanadas

Ingredients

13 INGREDIENTS

16 SERVINGS

1 small red bell pepper

diced

2 whole pie crust roll

Directions

15 STEPS

30 min

PREP TIME

15 min

COOK TIME

45 min

TOTAL TIME

Set the ready-to-bake pie crust rolls on the counter to bring them to room temperature.

Preheat a medium-large pan on high heat, add 1 tsp of olive oil, and then the ground beef. Break up the beef while cooking.

Add the minced garlic, thinly sliced scallions, chopped onion, diced red bell pepper, chili powder, cumin powder, salt, and black pepper to the pan. Cook until the beef is fully cooked and vegetables are softened.

Transfer the beef filling to a bowl and let it cool in the fridge.

Roll the dough out onto a large, smooth, clean, and floured surface. Add paprika and mix it in with the dough.

Using a rolling pin, roll the dough thinner to about 15-16 inches in length and 11 inches in width. Patch up any breaks in the dough.

Using a lid or large biscuit cutter about 4 3/4 inches in diameter, cut circles into the dough. Re-roll and cut scraps as needed, yielding about 8 empanadas from each pie crust.

Place a heaping spoonful of the cooled beef filling onto the center of each dough circle, leaving about 3/4-inch of space from the filling to the edge.

Beat the egg in a small bowl and use your finger or a small pastry brush to apply a small amount of beaten egg around the outer edge of the right half of the dough circle.

Carefully fold over one side of the dough, using your other hand to push the filling away from the edge, ensuring a proper seal. Press down to seal the edges with your fingers, and then crimp the edges with a fork.

Place each empanada on an oiled sheet pan.

Brush the tops of the empanadas with the remaining beaten egg and give them a light sprinkle of chili powder.

Optionally, freeze the empanadas on the sheet pan and transfer them to a storage container once completely frozen.

Preheat the oven to 400 F (204 C).

Place the empanadas (fresh or frozen) on an oiled sheet pan and bake on the center rack of the oven for 15 minutes, or until golden brown.

Health Info

Macros

10g

CARBS

12g

FAT

PROTEIN