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EMPANADAS - ROAST BEEF - Spicy Beef Empanadas
Nb persons: 0
Yield: 8 pies
Preparation time:
Total time:
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| SPICY BEEF EMPANADAS | |
| 1 (141/2-ounce) can | stewed tomatoes, drained and chopped |
| 2 tablespoons | chopped fresh jalapeño pepper |
| 1 teaspoon | ground cumin |
| 1 cup | chopped or shredded roast beef, firmly packed (see Note) |
| 1 (14-ounce) package | refrigerated pie-crust dough |
| ½ cup | shredded pepper Jack cheese |
| 1 | egg yolk |
| 1 tablespoon | water |
Preheat oven to 400 F. In a 3-quart saucepan, combine the tomatoes, jalapeño, cumin and cooked roast beef. Place over medium heat and bring to a simmer (or very low boil) to heat through. While the meat mixture is heating, spray a baking sheet with a nonstick cooking spray and set aside. Refrigerated pie crusts and precooked roast beef -- either leftovers or the au jus variety from your grocer's refrigerator section
Roll the two pie crusts out on a lightly floured surface. With a pizza cutter, cut each pie-crust dough circle into quarters. In the center of each piece of dough, place 2 tablespoons of the meat mixture and 1 tablespoon of cheese. Fold the dough corners into the round edge and pinch with your fingers to seal. Seal the bottom of each empanada by pressing the tines of a fork along the edge. Transfer the empanadas to a prepared baking sheet. (Repeat with the remaining dough quarters, beef and cheese.)
Mix together the egg yolk and water. Brush lightly over the tops of the empanadas. Bake, uncovered, until the tops are golden brown and the crust is flaky, about eight to 10 minutes. Remove from the oven, cool slightly (about 5 minutes) and serve. Makes 8 pies.
Note: You can use leftover roast beef or buy prepared roast beef (in au jus) in the refrigerator section of your grocery store. Drain any natural or added juices from the meat before measuring.
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