Tuesday, July 9, 2019

Recipe: Beef Empanadas

We tried this recipe a few weeks ago and I made it again tonight. It turned out better than the first time. ;) The key is making sure to REALLY flatten the biscuits and fill them with a nice, large spoonful of the meat mixture. Otherwise there is just too much biscuit. :P Also, it works best if you keep the biscuits refrigerated as much as possible. I would only get 2 or 3 biscuits out at a time so they wouldn't get too warm and sticky. I adapted this recipe a little bit from the Campbell's Collection Cookbook (one of my favorites!) that I received as a gift from my mom way back in 2003.

Beef Empanadas 

INGREDIENTS:
  • 1 lb ground beef
  • 1 pkg taco seasoning
  • 3/4 cup water
  • 1 tsp minced onion
  • 1 cup shredded sharp cheddar 
  • 2 cans grands refrigerated biscuits
  • 1 large egg, beaten
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Brown hamburger and drain.
3. Add taco seasoning, water, salsa, and onion. Heat through.
4. Remove from heat. Stir in cheese until melted.
5. Separate dough and press into a very thin, flat circle.
6. Place a generous spoonful of filling the the middle. Fold in half and press to seal completely. Press a fork into the dough along the edges.
7. Brush with egg and place on a greased cookie sheet.
8. Bake for 13-16 minutes until golden.

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