Best Giant Empanadas Recipes

GIANT EMPANADAS

Steps:

• 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.

GIANT BEEF EMPANADAS

Steps:

• Cook beef, onions & green pepper in skillet until meat is no longer pink; drain.
• Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper.
• Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed.
• Place one unrolled pie crust at one end of greased cookie sheet. (If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada) Place half of beef mixture on half of pastry (like half moon shape €˜D€™ ) leaving one inch border around edges. Sprinkle with about ½ of cheese (careful not to over fill with either beef or cheese)
• Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around.
• Brush top with yolk mixture. (You should have a half moon shape) Repeat above with remaining pastry.
• Bake at 400 for 20 -30 minutes or until golden brown.
• Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole.

GIANT BEEF EMPANADAS FROM KAREN - SOUTHERN PLATE

Steps:

• Cook beef, onions & green pepper in skillet until meat is no longer pink; drain.
• Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper.
• Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed.
• Place one unrolled pie crust at one end of greased cookie sheet. (If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada) Place half of beef mixture on half of pastry (like half moon shape 'D' ) leaving one inch border around edges. Sprinkle with about ½ of cheese (careful not to over fill with either beef or cheese)
• Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around.
• Brush top with yolk mixture. (You should have a half moon shape) Repeat above with remaining pastry.
• Bake at 400 for 20 - 30 minutes or until golden brown.
• Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole.

GIANT EMPANADAS RECIPE

Steps:

• 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.