Easy Giant Empanada Recipes

GIANT EMPANADAS

Steps:

• In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally. , Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries. , Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desired.

BEEF EMPANADAS

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.

QUICK AND EASY EMPANADAS

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.

EASY GIANT EMPANADA

Steps:

• Saute ground sirloin, chopped onion, chopped jalapenos (with or without seeds), 2 chopped tomato and rice until meat is no longer pink.
• Add spices and 1/2 cup Jack cheese to meat mixture off the heat.
• Roll out 1 pie crust on to a parchment paper lined cookie sheet.
• Pile meat mixture in the middle of crust, leaving 1 1/2 inches around crust edge clear of food.
• Roll out second crust and place on top of meat mixture.
• Seal edges with fork.
• Poke several holes in top of crust and bake in preheated oven at 400 degrees approx 40 minutes until browned.
• Remove from oven and let sit for 10 minutes.
• Slice into 6 pieces and serve with chopped green onions, chopped lettuce, shredded cheese, salsa, sour cream, sliced avocado and chopped cilantro.