Cheesy Beef Empanadas2017-07-10
- Servings : 12
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
- 1 lb. ground beef
- 2 tbsps. olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tablespoons taco seasoning
- 1 jalapeño, seeded and minced
- 1 15 oz. tin of diced tomatoes
- 1/3 cup of mozzarella, shredded
- Salt and pepper
- 2 packages prepared pie dough (2 crusts total)
- 1 egg
Preheat oven to 425 F. In a large skillet over medium heat, heat the olive oil, and sauté the onions. Add the garlic and jalapeño, and stir until the garlic is lightly brown. Add the ground beef and cook for 5 minutes until brown and crisp. Add the taco seasoning and tomatoes, and stir until all the beef is coated with the seasoning. Season with salt and pepper. Transfer the mixture to a bowl and set aside.
Roll out the pie dough on a floured surface until you have a thin flat dough. Using a cookie cutter or a rim of a glass, cut circles from the dough, around 3 inches in diameter.
Scoop 2 tablespoons of the beef mixture in the center of each dough circle. Sprinkle some of the mozzarella. Then, brush one side of the dough with water, and fold the dough over the filling. Press it gently to seal, making sure that no filling escapes. Using the tines of a fork, fully seal the edges of the dough. Repeat for the remaining dough circles.
Place the empanadas in a greased baking tray. Meanwhile, whisk an egg and 1 tablespoon of water to make an egg wash. Brush some egg wash onto each empanada. Bake for 15-20 minutes or until empanadas are golden brown. After baking, remove from oven, and let it rest of 5-10 minutes. Serve warm or at room temperature. Enjoy!