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Empanadas


1 pound ground beef
1 small onion, chopped
1-2 cloves garlic, minced
1/2 cup bell pepper, chopped (optional)
3-5 Roma tomatoes, chopped
1 package (1.25 oz.) taco seasoning
1 package refrigerated pie crust
1 egg, beaten
shredded lettuce
sour cream
salsa


Brown the meat with onion, garlic, and green pepper. Drain off excess fat. Add half the chopped tomatoes, taco seasoning, and 1/2-cup water. Simmer 5 minutes.

Unfold one piecrust and place on non-stick cookie sheet. Place half the meat mixture on one side of pastry crust – to within 1 inch of edge. Dampen edges with a finger dipped in water. Fold crust over filling and press edges together with a fork to seal. Cut slits in top of crust to allow steam to vent. Repeat with remaining pastry crust and filling. Brush tops with beaten egg. Bake at 400 degrees F for 20-30 minutes or golden brown.

Cut each empanada into 4 wedges and serve with shredded lettuce, dollop of sour cream, salsa and remaining chopped tomatoes.

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