Categories: Mexican
Ingredients
- 1 package of pre-made pie crust (2 rolls)
- 1 Tablespoon of oil
- 1 pound of lean ground beef - I use 90% lean, however 80% or less will work - just drain off the excess fat before continuing.
- 1/4 cup diced onions
- 1/2 medium diced bell pepper, any color
- 1 teaspoon cumin
- 1 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili pepper
- 1 cup Mexican blended cheese
- 1 egg
Directions
- Preheat oven to 375*
- Combine bell pepper, onion, garlic and oil and saute 3 minutes over medium heat.
- Add hamburger, cumin and chili pepper to the pan and cook until meat is cooked through.
- Set pan aside and let cool.
- While meat mixture is cooling, roll out pie crust.
- Using a bowl or large circle cutter, cut out 6" round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out.
- Place 2 – 3 Tablespoons of mixture in the center of each pie disc.
- Top with cheese.
- Fold over and seal edges with a fork.
- Place Empanadas on a cookie sheet.
- Scramble egg and brush on to tops of each Empanada.
- Bake in oven for 15 – 20 minutes.