Beef Empanadas

My mom used to work at a Mexican restaurant during her college days. To this day, she raves about their Beef Empanadas. While I was visiting a few weeks ago, she whipped some up and I must admit, they are as delicious as she raves about them! The tasty flavor of steak, seasonings and flavorful vegetables combine to make this one extraordinary meal.

If you are looking for a new, easy and delicious dinner, give these a try! You will love them!

Beef Empanadas from chef-in-training.com ...A easy and delicious dinner the whole family will love!

Beef Empanadas

Beef Empanadas from chef-in-training.com ...A easy and delicious dinner the whole family will love!

By Chef in Training Published: December 4, 2013

  • Yield: 16 empanadas (16 Servings)

A new, easy and delicious dinner the whole family will love!

Ingredients

Instructions

  1. Sauté onion, bell pepper, garlic togehter in oil. Add steak, salt , pepper cumin, and chili powder. Set aside and cool completely.
  2. Divide each pie crust into four balls (you will have a total of 16 balls of dough between the four rolls of pie crust you started with. Roll out to a 5" disc and place 2 1/2 tablespoons of meat mixture on 1/2 of the pie disc. Top with chredded cheese. Fold other half over top and pinch to seal. use a fork to make pretty design along edge of empanadas.
  3. Place on a greased or foil lined cookie sheet. Brush with egg. Bake at 375 for 15 - 20 min.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: beef, dinner

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Comments

  1. Samantha @FerraroKitchen

    Ahhh so fumy, I JUST posted beef empanadas as well on Monday..lol We made them a tad different than you but basically the same flavors! So good, aren't they?? I may be addicted.

  2. Jorene

    I'm fairly new to your blog, but so far my family loves everything we've tried. I was wondering how the empanadas would freeze?

  3. Liz

    Nice recipe. Thank you.

  4. Michelle Kiva

    SO yummy! Made these with leftover carne asada from our Cinco de Mayo meal (Mmmmmm...). I'm hoping the empanadas I didn't bake freeze well. We'll see. :) Thanks for sharing!

    1. Judith

      I'm from Argentina and I make empandas very often. It's better to bake them before freezing. The best way to reheat them is in oven at 350 degrees. For better results, take the empanadas from the freezer 10 to 20 minutes before reheating them.

    2. Hazel Stewart

      Please could you share your pie crust recipe we do not get Pillsbury in South Africa

    3. Chef in Training

      Here is my pie crust recipe: http://www.chef-in-training.com/2014/07/perfect-pie-crust/