EASY BEEF EMPANADAS
I love these empanadas! I make this version when I just don't have time a lot of time. The tomatoes in the filling keep it moist.
Provided by Crystal Pistol
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.
- In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.
- Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.
- On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.
- Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.
- For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.
Nutrition Facts : Calories 556.1, Fat 26.7, SaturatedFat 9.3, Cholesterol 324.1, Sodium 533.4, Carbohydrate 42, Fiber 3.7, Sugar 5.9, Protein 34.8
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