Beef Empanadas De Picadillo
junio 24, 2015
Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.
[timer length=10]10 Minutes[/timer]
- Prep: 15 mins
- Cook: 10 mins
- Productos: 8 Main course servings
Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.
Make Ahead: freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen in a 350°F (180°C) oven for 20 to 25 minutes. To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.
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