Spicy Meat Empanadas Recipe

Description:

These spicy meat empanadas are a vibrant and delicious treat. Each golden-brown, half-moon shaped pastry is filled with a savory mixture of seasoned ground beef, onions, garlic, and tomatoes, offering a delightful blend of textures and flavors. The vibrant red of the tomato mixture contrasts beautifully with the golden-brown crust, creating an appetizing visual appeal. The crimped edges provide a rustic charm, while the glossy egg wash adds a subtle sheen. These empanadas are perfect as a standalone snack or a side dish, making a welcome addition to any meal. The filling offers a satisfying spiciness that's balanced with the savory meat and other ingredients, making them a flavorful and enjoyable experience.

Ingredients:

• - 1 lb ground beef
• - 1 medium onion, finely chopped
• - 2 cloves garlic, minced
• - 1 (15 ounce) can diced tomatoes, undrained
• - 1 teaspoon chili powder
• - 1/2 teaspoon cumin
• - 1/4 teaspoon cayenne pepper (or more, to taste)
• - 1/4 cup chopped cilantro
• - Salt and pepper to taste
• - 1 package (14.1 ounces) refrigerated pie crusts
• - 1 egg, beaten

Instructions:

1. 1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
2. 2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. 3. Stir in the diced tomatoes (undrained), chili powder, cumin, cayenne pepper, and cilantro. Season with salt and pepper to taste.
4. 4. Bring the mixture to a simmer and cook for 10 minutes, or until the sauce has thickened slightly. Remove from heat and let cool completely.
5. 5. Preheat oven to 400°F (200°C). Unfold the pie crusts on a lightly floured surface. Using a 4-inch cookie cutter or a knife, cut out circles.
6. 6. Place a spoonful of the cooled meat mixture in the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges to seal. Use a fork to crimp the edges for a decorative finish.
7. 7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
8. 8. Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before serving.