Cuisine: Mexican
A new, easy and delicious dinner the whole family will love!
- 2 packages refrigerated Pillsbury Pie Crust, 4 rolls of pie crusts all together
- 2 Tbsp. oil
- 2 cups chopped and cooked steak
- ½ cup diced onion
- 1 medium bell pepper, diced
- 1 Tbsp. cumin
- 1½ tsp. minced garlic
- ½ tsp. salt
- ½ tsp. pepper
- 1½ tsp. chili powder
- 1 cup Mexican Blend Shredded cheese
- 1 egg
- Sauté onion, bell pepper, garlic togehter in oil. Add steak, salt , pepper cumin, and chili powder. Set aside and cool completely.
- 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 2½ tablespoons of meat mixture on ½ 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.
- Place on a greased or foil lined cookie sheet. Brush with egg. Bake at 375 for 15 - 20 min.
Recipe by Chef in Training at https://www.chef-in-training.com/beef-empanadas/
3.4.3177