Giant Empanadas Recipe

Giant Empanadas Recipe photo by Taste of Home

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Serve these south-of-the-border meat pies whenever your family has worked up an especially hearty appetite. You'll see satisfied smiles all around the table just as I do!—Dianne Stonewall, Danville, Illinois

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Giant Empanadas Recipe

Prep: 35 min. Bake: 20 min.

Yield: 6 Servings

35 20 55

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup chopped onion
1 cup chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 unbaked pastry shells (9 inches)
1 egg yolk
1 tablespoon water
Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional

Directions

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.
Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries.
Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desired. Yield: 6 servings.

Originally published as Giant Empanadas in Country Ground Beef , p92