Beef Empanadas
Tags: Beef Chorizo Dinner Mexican
Yield: 6
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef steak
- 1/2 pound fresh chorizo sausage, casing removed
- 3/4 cup finely chopped onion
- 4 cloves finely chopped garlic
- 1/2 teaspoon ground cumin
- 2 teaspoons Sandwich Sprinkle
- 1 (14 ounce) package Goya Discos (yellow or white), thawed
- 1 egg
- Preheat the oven to 375 degrees F.
- In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool.
- Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.
