- 2 tsp olive oil
- 1 lb ground beef
- 2 cloves garlic minced
- 1/2 onion diced
- 1 jalapeno seeded and diced
- 1/2 green pepper diced
- 8 oz tomato sauce
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 cup Mexican cheese shredded
- 2 refrigerated pie crusts
- 1 egg
- Preheat oven to 425F. Line a sheet pan with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned crumbling the beef as you go. Add the garlic, onion, jalapeno, and green pepper. Drain off any excess oil, then season the beef with salt and pepper to taste. Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through2-3 minutes. Add additional salt if necessary, then remove from heat.
- Roll the crusts out on a lightly floured surface so that they are slightly larger and thinner than the original crusts. Use a bowl that is about 4 inches in diameter to cut circles out of the crusts, making 10 total, gathering up any scraps and re-rolling to make the 10. Put about 2 heaping Tbsp of the beef mixture on one half of each circle. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
- Place all the empanadas on the sheet pan. Whisk together the egg with a tablespoon of water and brush the tops of the empanadas. Place in the oven for 18-22 minutes or until golden and crisp on the edges. Enjoy!
Recipe adapted from Neighborfood