Beazell's Cook Book

Beef Empanadas

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Beef Empanadas  




1 pound ground beef, the leaner the better

1/2 cup onion, chopped fine

1/2 teaspoon chili powder

1 teaspoon Beazell's Cajun Seasoning

1 (14.5-ounce) can diced tomatoes, with mild green chilies, drained

1 box Pillsbury brand refrigerated pie crust, softened

1/2 cup Monterrey jack cheese, shredded

1 egg, beaten

Cooking spray



Heat oven to 400 degrees.

Brown your ground beef with a few sprinkles of Beazell's Cajun Seasoning and onion. Drain and add your chili powder, Beazell's Cajun Seasoning and tomatoes. Take off heat.

Take out your softened pie crust. Roll crust out on a floured surface and use an upside down drinking glass that has the edges dusted in flour to cut out circles in the pie crust. Flour is your friend during this process.

Place about a teaspoon of your beef mixture in each dough circle. Sprinkle a little Monterrey Jack cheese over the beef. Fold dough over and use a fork to seal the edges. Continue doing this until all of your circles are filled. Place all on a cookie sheet that has been sprayed with nonstick cooking spray. Brush the tops of each empanada with a little of your beaten egg.

Bake for 13 – 17 minutes; until golden brown.


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