Easy Beef Empanadas

Flavorful filling stuffed into a bit of puff pastry is tough to go wrong. These are wonderful as an appetizer or a snack. It’s hard to stop eating them so I always end up having to make more. I think they look like, and taste like a lot more work than that actually take.

Easy Beef Empanadas with Dipping Sauce
Make 15 – 18

½ lb ground beef
4 cl garlic, chopped
3 T onion, chopped
1 box Puff pastry sheets
2 T cilantro, chopped
3 T onion, chopped
1 egg, beaten
1 1/2 T tomato paste
1 T olive oil
1 ½ t cumin
¼ t cayenne pepper
¼ t salt
¼ t black pepper

½ of a 15 oz can black beans, rinsed and drained
½ c sour cream
1 Roma tomato, seeded and chopped, divided
2 green onions, chopped, divided
¼ t salt
¼ t black pepper
¼ t cayenne pepper

Have a baking sheet lined with parchment paper or a silpat prepared.

In a large nonstick pan over medium heat add ground beef and cook for 2 minutes then and garlic and onions and continue to brown. Add cumin, salt, pepper, cayenne and paste to the pan. Cook for 5 minutes. Add cilantro, and drizzle with olive oil. Give it a final stir. Remove the pan from heat and cool mixture completely.

Preheat oven to 350 degrees.

When the mixture has cooled. Unfold sheet and tear along perforated lines. You should have 6 sheets. Cut each sheet into 3rds giving you 18 pastry sheets in all.

Brush all the edges of the pastry with beaten egg. Add equal amounts of filling to each pastry. Fold and press down on the edges to make a tight seal and a triangle shape. With a folk firmly press the fork around the edges of the pastry to further seal them.

Add to prepared baking sheet, you might have to do this in to batches.

Bake for 20 -24 minutes. You’ll know when they are ready because they will be puffy, golden, and tasty.

For dipping sauce mix beans, seasonings and sour cream in blender until smooth. Stir in half the green onions and half the tomatoes. When ready to serve top with rest of green onions and tomatoes. Store covered in refrigerator until ready to use. Enjoy.