Easy Beef Empanadas
"I love these empanadas! I make this version when I just don't have time a lot of time. The tomatoes in the filling keep it moist."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1 (10 ounce) can crescent rolls
- 1 1⁄2 cups crushed tomatoes with garlic
- 2 eggs, boiled and sliced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 teaspoon cumin
- 2 eggs, beaten
- lime
- powdered sugar (optional)
directions
- Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.
- In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.
- Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.
- On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.
- Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.
- For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe was an absolute nightmare. The filling was very runny and hard to work with. There was far too much of it for the amount of crescent roll dough. I had doubled it because I wanted to make 2 cans. I ended up making both cans of crescent rolls, and two cans of Grands! biscuits (by sandwiching the filling between 2 flattened biscuits), with enough filling left over for at least another batch! Maybe I had too many vegetables, but there were no measurements. I did not cut the dough into rounds, and I am glad I did not because I was already struggling so much with it. I made the crescent rolls into squares by seaming 2 together. The Grands! actually worked a bit better. Everyone ate without complaint, and I even got some compliments. However, I was disappointed. I expected a good or even great filling with meh outside crust. I would have been ok with that. But I found this entire recipe to be lackluster and a hassle.
RECIPE SUBMITTED BY
I loooooooove my family! I absolutely adore Paula Deen, Rachel Ray, and Giada on the Food Network. I also have a passion for food and crafting.
