MINI EMPANADAS

Mini Empanadas image

Provided by Christine Schnepp

Time 1h

Number Of Ingredients 15

1 lb of lean ground beef
15 oz can of tomato sauce (wash and save the can)
1 can black beans
1 cup diced onion
1/2 cup diced green pepper
1 1/2 tbsp. cumin
1 1/2 tbsp chili powder
1 tsp garlic salt
1 tsp onion powder
2 eggs
4 pastry sheets
shredded fiesta cheese
flour
salt
pepper

Steps:

1. Make sure you thaw your puff pastry in the refrigerator over night. Preheat oven to 350 degrees. Add ground beef, onion, and green pepper to a skillet. Cook on medium high. Season with salt and pepper. When the beef is brown and fully cooked continue to cook down any left over grease from the meat. Turn down to low heat and add tomato sauce, beans, cumin, chili powder, garlic salt, and onion powder. Cook for about another 10 minutes. Remove from heat and set aside.
2. Make an egg wash with the two eggs. Roll out the pastry sheets one at a time. Flour the surface and use the tomato can to cut circles. You should get 9 per sheet. Discard leftover dough. Roll out the circles with a rolling pin or you can use the can if you do not have one, just make sure you use plenty of flour so the dough does not stick. Next start building your empanadas and placing them on a cookie sheet with non stick spray. First,brush egg wash along the outer ring of your dough so when you crimp it helps as an extra adhesive. Add a spoonful of mixture, a pinch of shredded cheese on top, and fold over. Crimp sides with fork. Brush the egg wash on top and they are ready for the oven! Bake for 18 minutes.