Wednesday, April 1, 2020

Easy Empanadas #FoodieExtravaganza

These easy and tasty family size empanadas come together quickly with just a few ingredients that you probably have on hand.


Today is National Empanada Day and the Foodies are having an Extravaganza.....
My friend Sue of Palatable Pastime invited all of us to share our favorite Empanada recipes with you today.

I am sharing an easy peasy family favorite from a recipe by Pillsbury.  Let's take a look at what the others are sharing.......

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!


To make the empanadas I'm sharing today, you brown up seasoned ground beef, add a can of drained tomatoes and a can of drained green chiles.


Divide the filling between two pie crusts.  I used premade refrigerated pie crusts because I had them on hand.  Feel free to make your own favorite recipe.


Sprinkle with cheese, fold, seal and bake for 20 minutes.  You get 2 large empanadas.  Enough to feed 6 or, in our case, 3 for dinner and 3 for lunch the following day.


This dinner comes together in less than an hour and is sure to please even the pickiest eaters.  Stay home/Stay Safe/ Stay Well.  See you tomorrow.



#empanadas, #Mexican, #beef, #cheese, #easy, #quick
Entrees, Beef
Mexican Fusion
Yield: 6 servings
Author:

Easy Empanadss

Easy Empanadss

These easy and tasty family size empanadas come together quickly with just a few ingredients that you probably have on hand.
Prep time: 15 MCook time: 25 MTotal time: 40 M

Ingredients:

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1/2 t. chili powder
  • salt to taste
  • 1 (15 oz) can diced tomatoes, drained
  • 1(4 oz) can green chiles, drained
  • 2 pie crusts
  • 1 c. shredded Mexican Cheese blend
  • 1 egg, beaten

Instructions:

How to cook Easy Empanadss

  1. Brown the ground beef in a skillet over med high heat breaking up with a wooden spoon into crumbles as it cooks.  Drain, if needed, and season with chili powder and salt.  Remove from heat, stir in the tomatoes and chiles. 
  2. Place the pie crusts onto a baking sheet that has been lined with parchment or a silicone mat.  Place half of the beef mixture onto one half of the pie crusts.  Sprinkle with half of the cheese.  Brush the edges with the beaten egg and fold the top over creating a half moon.  Seal the edges by pressing down with a fork.  Brush the top with the beaten egg and cut vent holes in the top.  Repeat with the second crust.  
  3. Bake in a preheated 400* oven for 20-25 minutes, until the crust is golden brown.  Cut each into three wedges and serve.

Notes:

Recipe adapted from one found at Pillsbury
Calories
511.95
Fat (grams)
30.10
Sat. Fat (grams)
10.79
Carbs (grams)
32.81
Fiber (grams)
2.86
Net carbs
29.95
Sugar (grams)
4.42
Protein (grams)
26.60
Sodium (milligrams)
486.47
Cholesterol (grams)
102.72
Created using The Recipes Generator





8 comments:

  1. This is such a smart way to make these!! Sounds delicious!

    ReplyDelete
  2. Family sized meat pies! Do I really have to share though?

    ReplyDelete
  3. What a wonderful easy peasy treat. I'm a big fan of Pillsbury pie crusts and use them all the time.

    ReplyDelete
    Replies
    1. Yes, and like all Pillsbury recipes, this is very family friendly.

      Delete
  4. So easy and quick to make these, lucky you'll are to get ready made pie crust, love the filling too!

    ReplyDelete

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