Taste of Home
Giant Empanadas
TOTAL TIME: Prep: 35 min. Bake: 20 min.
YIELD: 6 servings.
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
Ingredients
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1 pound ground beef
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1 cup chopped onion
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1 cup chopped green pepper
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 unbaked pastry shells (9 inches)
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1 large egg yolk
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1 tablespoon water
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Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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