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MEXICAN BEEF EMPANADAS

TSLCMexicanBeefEmpadas

These little appetizers are so good.   I could eat the whole batch by myself. Your guests will love them and they will go quickly.

2 (9 inch) frozen pie shells, thawed according to package diretions
4 ounces cream cheese softened
1/2 to 3/4 pound hamburger
2 tablespoons salsa
1 teaspoon dried cilantro
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 tablespoons onion, finely chopped
1 egg, beaten with whisk
Extra Salsa
 
Brown hamburger and onion in a skillet on top of the stove and drain.  Return hamburger to skillet and add remaining ingredients and simmer until cream cheese is melted.  Once the pie crusts are thawed, roll out and cut circles with a biscuit cutter or glass about 3 inches in diameter.  Add hamburger mixture to center of each circle (about a teaspoon to each one). Fold pie crust over and seal edges with water.  Place on baking sheet covered with aluminum foil and brush with egg.  Bake in preheated 425 degree oven for 18 – 20 minutes until golden brown.  Makes about 30 empanadas. Enjoy!
 
Note:  You can cut this recipe in half and use only one pie crust or you could make your own pie crust and make larger empanadas using more meat in each one.
 
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15 Responses

  1. I grew up on these, my dad a patient, fom Cuba, who made the best ones

  2. You can also use bisquits and just roll them out for the empanadas

  3. Hi,
    With the Mexican beef Empanadas, could you please tell me which frozen pastry to use? Here in Australia, we have puff pastry, Filo and shortcrust, in the frozen section. Which of these would you recomend, for this recipe?
    Thanking you…from down under…

    • I have never used anything but pie crust to make these. I would say the one nearest to pie crust.

      • Im not sure then , because our pie crust is thicker looking than your crust recipe, the closest looking is puff pastry… Anyway thanks , I will try that… Regards, Robynne.

  4. Looks like these could be frozen. I would freeze them individually on tray then bag them up, probably by the dozens to be ready to grab. Probably wait to brush with egg until just before putting in oven. Do not thaw before cooking, and give a little more time, watching carefully, right? Anxious to try them!

    • Ruth, thanks for mentioning making these ahead and freezing! I always dread all the last-minute food preparation so I’m grateful when I can do something ahead of time.

  5. I like your short cut using pie shells. Sounds yummy

  6. Seasons greetings

    • Hello and Merry Christmas! It is so good to see you on here. Are you on Facebook? If so send me a friend request. I hope you have a wonderful holiday with your family and recognized that name immediately.

  7. I LOVE Beef Empanadas.. and yours came out look wonderful. Thanks for sharing this amazing recipe

  8. Thanks Judy for sharing this yummy recipe….sounds great! I tried ‘tagging’ you at Facebook today…in some Shout Outs…but it wouldn’t ‘work’…just wanted you to know. And congrats lady on reaching such a fabulous milestone…10,000 fans? UN.REAL! Keep up the good work in the new year. Merry Christmas to you and yours!

  9. Those would go so fast at a party. I love simple appetizers, because they do get gobbled up. These look great too.

  10. Oh, these look delicious and the recipe seems so easy.

  11. These look wonderful!

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