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“A Spanish version of the turnover. Posted for ZWT 2.”
8 empanadas

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Trim fat from steak and cut into 1/4" cubes and toss with seasonings to coat.
  3. Saute beef in oil in a pan over medium-high heat for 3 minutes.
  4. Remove from pan, add onions, and saute 1 minute.
  5. Stir in corn, salsa, broth, and tomato paste; simmer 1 minute or until thick.
  6. Return meat and accumulated juices to pan and simmer briefly.
  7. Spread out on a small baking sheet.
  8. Chill in the freezer briefly (do not let freeze solid) while you prepare the pastry.
  9. Cut four circles from each pastry sheet.
  10. Make an egg wash by whisking the egg and water together.
  11. Remove filling from freezer and return it to room temperature.
  12. Place 2 T of filling in center of each pastry circle.
  13. Moisten the edge of each circle with water, fold pastry over meat mixture, and seal dough by pressing edges with a fork.
  14. Repeat with remaining meat mixture and pastry.
  15. Place empanadas on a baking sheet coated with nonstick spray.
  16. Brush each empanada with remaining egg wash and pierce the top with a fork to vent steam.
  17. Bake 15 minutes or until golden.
  18. Melt butter for the sauce in a small saucepan over medium heat.
  19. Whisk in flour; cook about 1 minute.
  20. Gradually add milk, whisking constantly until incorporated.
  21. Gradually add in cheese until melted; season with salt and pepper.
  22. Serve over empanadas.

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