Livia's Peruvian Empanadas

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  • 30 min prep time
  • 60 min total time
  • 8 ingredients
  • 8 servings

Ingredients

1
tablespoon vegetable oil
1/2
lb beef sirloin steak, cut into 1/4-inch cubes
1
small onion, cut in half, sliced
1
plum (Roma) tomato, seeded, chopped
1
teaspoon soy sauce
1
teaspoon red wine vinegar
1/4
teaspoon black pepper
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Directions

  1. 1 Heat oven to 450°F.
  2. 2 In 10-inch skillet, heat oil over medium-high heat. Add beef. Cook, stirring frequently, about 3 minutes or until golden brown; reserve in medium bowl. In same skillet, cook onion about 3 minutes or until brown. Add tomato, beef, soy sauce, vinegar and pepper. Cook 2 to 3 minutes or until liquid has evaporated. Remove from heat. Cool 5 minutes.
  3. 3 On lightly floured work surface, roll each pie crust into 14-inch circle. Using 6-inch round plate, cut 3 circles from each crust. Reroll remaining dough, and cut 2 more 6-inch circles. Moisten edge of each circle with water, and place about 2 tablespoons filling on circle. Fold dough in half over filling; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  4. 4 Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes. Store leftovers loosely covered in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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