We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    4K
  • Pinterest
    604
  • Email
    596
  • Facebook
    242

Easy Beef Empanadas

(2)
  1 reviews
  • 15 min prep time
  • 35 min total time
  • 9 ingredients
  • 8 servings
  • Pinterest
    604
  • Facebook
    242
  • Save
    0
  • Email
    596
  • Print
    4K

Trade the tortilla for crescent dough in this creative twist on the cheesy, Mexican classic.

Paula Jones
January 27, 2012

Ingredients

1
lb lean (at least 80%) ground beef
1/2
small red onion, finely chopped
Salt and pepper to taste
1
tablespoon ground cumin
1
tablespoon chili powder
1
can (8 oz) tomato sauce
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
egg white, beaten
1
egg yolk, beaten

Steps

  • 1 Into 10-inch skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder and tomato sauce. Reduce heat to low; cook 5 minutes longer.
  • 2 Heat oven to 400°F. Place silicone baking mat on cookie sheet with sides.
  • 3 On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.
  • 4 To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.
  • 5 Bake 10 to 12 minute or until golden brown. Serve warm.
  • 1 Into 10-inch skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder and tomato sauce. Reduce heat to low; cook 5 minutes longer.
  • 2 Heat oven to 400°F. Place silicone baking mat on cookie sheet with sides.
  • 3 On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.
  • 4 To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.
  • 5 Bake 10 to 12 minute or until golden brown. Serve warm.

Expert Tips

If you don’t have a silicone baking mat, spray a cookie sheet with cooking spray.

If you don’t have a 4-inch round cutter, use a template and cut rounds using a sharp paring knife.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
268.5
% Daily Value
Total Fat
17.4g
27%
Saturated Fat
6.6g
33%
Cholesterol
63.3mg
21%
Sodium
645.0mg
27%
Total Carbohydrate
15.0g
5%
Dietary Fiber
0.9g
4%
Sugars
4.4g
Protein
13.2g
% Daily Value*:
Vitamin C
4%
4%
Calcium
2.90%
3%
Iron
13.80%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved