Beef Empanadas
- Serves: 5
- Preparation Time: 20 minutes
- Total Cooking time: 30 minutes
When most Americans hear the term empanada, usually what comes to mind is a sweet dessert pastry usually found in Hispanic marketplaces, stuffed with either apples or some other fruit. But around the world empanadas are also known as a savory dish, being filled with everything from fish to vegetables and cheese. Essentially empanadas are the Hispanic version of the Calzone being a savory (or sometimes sweet) filling surrounded by a pastry or dough jacket that makes them great as easily portable lunches. This version is fairly inexpensive and easy to make, especially if you can obtain pre-made pizza dough from your local take and bake pizzeria.
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | lbs | pizza dough separated into 10 pieces about 8″ diameter and 1/8″ thick |
| 1 | lb | lean ground beef |
| 4 | oz | chorizo |
| 1 | cup | enchilada sauce |
| 2 | large | eggs |
| 2 | tbsp | garlic powder |
| 1/2 | tsp | green chili sauce such as Tabasco mild green |
| 1/2 | teaspoon | Worcestershire sauce |
| 1/4 | teaspoon | black pepper |
| 1/2 | lb | mozzarella, jack, or cheddar cheese, shredded |
| 1 | cup | sliced mushrooms |
| 1 | cup | canned whole green chilies cut into ½” strips |
To prepare:
Combine ground beef, chorizo, 2 tbsp enchilada sauce, and the eggs in a large bowl. Season with the garlic powder, green chili sauce, Worcestershire sauce and pepper, Mix well and separate into small patties. Grill or pan fry over medium heat 5 minutes per side or until medium doneness and set aside to cool slightly. Preheat oven to 425 degrees, while it is heating, assemble the empanadas by placing a circle of the dough on a greased cookie sheet or pizza stone, cover lightly within ½” of the outer edges with enchilada sauce. Next place one of the patties on a half of the circle. Divide the mushrooms, cheese, and green chilies among the remaining empanadas and fold the circles in half, crimping the edges to seal. Cut a small vent hole for steam to escape on each empanada. Bake at 425 degrees for 15 minutes or until golden brown. Serve piping hot with sour cream and enchilada sauce.
