Easy Beef Empanadas
Blue Ribbon Recipe
Spicy and super flavorful, these little empanadas are a terrific short-cut! The Crew and I substituted regular green chili sauce for the sauce called for in the recipe and it turned out wonderfully. The Test Kitchen
1 pkgrefrigerated pie crusts (2 crusts)
1 pkghormel beef roast au jus
1 can(s)stokes green chili sauce with pork
1 pkg8 oz monterey jack cheese block
1 pkg8oz sharp cheddar cheese block
How to Make Easy Beef Empanadas
- Warm pie crusts on counter for at least 5 minutes.
- Following package directions, microwave Beef Roast 4 minutes.
- Unroll first pie crust on a lightly greased cookie sheet, stretching slightly larger than original size.
- Cut Monterey Jack cheese into about 16 small slices.
- Imagining the bottom crust is separated into 4 equal sections, arrange about 4 pieces of cheese in each section.
- Remove Beef Roast from microwave, and roughly shred the beef with a fork.
- Mound 1/4 of the beef on top of each section of Monterey Jack Cheese on the bottom crust.
- Spoon about 2-3 Tbsp of Stokes Chili on top of the beef roast.
- Cut the Sharp Cheddar into about 16 slices and add about 4 pieces to the top of the beef/chili mounds.
- Unroll second crust and stretch slightly, then gently lay directly on top of the mounds.
- Gently pinch the edges of the top and bottom crust together. (I often use the left over au jus to moisten the crusts to seal)
- Very gently, press along the grooves between each mound, to form 4 individual empanadas by sealing around each one down the center and across of the top and bottom crusts.
- Lightly spray the top crust with cooking spray or coat with a light layer of olive oil. Sprinkle with your favorite mexican seasoning if you like. Score the top crust of each empanada with two small knife cuts to vent.
- Bake at 425 for about 25-30 minutes, or until top crust looks lightly browned and filling is bubbly.
- Cool on cookie sheet, then serve with sour cream, avacado slices, tomato, etc.