I made these for the first time last spring after craving Julia's Empanadas in D.C. They are nowhere close to Julia's, but they're still delicious. I think I will try making them with chorizo in the future to give them a taste closer to Julia's. Anyway, this is an easy dinner and something different that your family is sure to love.
Ingredients:
- 2 Peeled and chopped potatoes
- 1 Chopped onion
- Olive oil
- 1 lb ground beef
- 10 oz can of tomato paste
- Garlic to taste
- 1/2 tsp chili powder
- 1/4 tsp salt
- Cumin to taste (I just lightly sprinkled it)
- Shredded cheddar cheese or Mexican cheese
- Pie crusts
- 2 eggs
Step 1: Sauté the potatoes and onions in the olive oil until the potatoes are slightly tender, they'll cook up more in step 2.
Step 2: Add the ground beef and cook until browned.
Step 3: Add in the can of tomato paste and all of your spices. Let it simmer for about 20 minutes.
Step 4: Lay out your pie crusts on a cookie sheet and place the meat and cheese on it like shown below. You can cut your pie crusts in half to make smaller empanadas, my fiancé just likes them macho sized!
Step 5: Use a fork to pinch the ends together.
Step 6: Beat the eggs together and paint them onto the pie crust. This will give it a shiny, crusty finish.
Step 7: Bake at 400 for 20 minutes and enjoy!
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