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Beef Empanadas Recipe

   
 

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     Beef Empanadas

Category   Appetizers
Sub Category   None

Ingredients
2 Tablespoons Olive oil
4 cups onions, chopped
1 cup green pepper, chopped
3 tablespoons and 1 teaspoon chopped chilies
2 pounds ground beef
2 teaspoons ground cumin
1-1/4 pounds tomato sauce
2 tablespoons and 1-1/2 teaspoons garlic
Salt and pepper to taste
 
2 boxes pie crust
2-1/2 egg, lightly beaten
Sour cream (optional)

Instructions
Sauté the onion and green bell pepper in large skillet. If you have not already done so in the slow cooker, Add beef and brown. Add cumin and cook for another minute. Transfer mixture to a large bowl and cool the mixture in the fridge. Flour a work surface and roll out pie crust. Using an overturned bowl (about 5 inches across) cut out circles about 3 or 4 at a time from each piece of dough. Gather all scraps together, roll out, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. Brush top of empanadas with egg, Prick on top twice with fork and bake for 15 minutes at 375 degrees F until golden brown.


Originally Submitted
2/24/2010





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