APPLE EMPANADA FILLING RECIPES

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SPICY BEEF EMPANADAS RECIPE - PILLSBURY.COM



Spicy Beef Empanadas Recipe - Pillsbury.com image

Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 7

3/4 lb 85% ground beef
1 cup diced white onion
1/4 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup chopped fresh cilantro
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
  • Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
  • Fold each in half; gently stretching dough over filling, pressing seal.
  • Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.

Nutrition Facts : Calories 300 , CarbohydrateContent 27 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 0 g, ProteinContent 14 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 560 mg, SugarContent 5 g, TransFatContent 0 g

BEEF EMPANADAS RECIPE - PILLSBURY.COM



Beef Empanadas Recipe - Pillsbury.com image

Think empanadas are hard to make? Think again! It’s easy to throw together this South American classic when you start with Pillsbury™ pie crusts. The filling is simple, too. Cheesy ground beef and vegetables give these empanadas big flavor without any fuss.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon chili powder
1/4 teaspoon salt
1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup shredded Monterey Jack cheese (2 oz)
1 egg, beaten

Steps:

  • Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
  • On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
  • Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
  • Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Nutrition Facts : Calories 480 , CarbohydrateContent 36 g, CholesterolContent 100 mg, FatContent 4 , FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 2 g, TransFatContent 1/2 g

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