Beef and monterey jack empanadas
0
- Prep Time45 min
- Total Time1 h 15 min
- Makes18 empanadas
Photo, Roberto Caruso.
Ditch the sugar right now! We're all about the savoury treats.
Ingredients
300 g lean ground beef
3 green onions, chopped (white and green parts kept separate)
2 garlic cloves, minced
2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 cup water
2 tbsp tomato paste
1/2 cup chopped cilantro
To assemble
1 batch empanada dough, (2 discs)
1 cup diced monterey jack, (1/3-in. cubes)
1 egg, beaten
Instructions
HEAT a large non-stick frying pan over medium. Add beef and cook until it loses its pink colour, about 3 min. Add white parts of onion and garlic and cook for 1 min. Stir in chili powder, oregano and salt. Season with fresh pepper. Stir in water and tomato paste. Simmer until saucy, about 3 min. Remove from heat. Stir in remaining green onions and cilantro.
PREHEAT oven to 375 F. Line a large baking sheet with parchment.
ROLL 1 disc empanada dough until 1/16-in. thick. Use a 5-in. cutter to cut out circles. Repeat with remaining disc. Gather and re-roll scraps.
PLACE 1 heaping tbsp of filling on each round. Divide cheese among rounds. Brush edges with egg and fold dough over the filling, forming a half-circle. Press to seal. Crimp edges. Arrange empanadas on their sides on prepared baking sheet. Brush with remaining egg.
BAKE until golden brown, 30 to 35 min. Serve warm or cool, or freeze for up to 2 weeks. Reheat in a 350F oven for 15 min.
Nutrition (per piece)
Calories 180, Protein 8g, Carbohydrates 14g, Fat 11g, Fibre 1g, Sodium 121mg.
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