I absolutely love a nice, flaky empanada, but have never tried making them at home because… well… I didn’t really know of a simple way to do so. (I don’t want to have to make dough at home – do you?) Then one day I saw someone on Food Network use crescent roll dough and I had an epiphany! However, when I made an attempt I was less than thrilled. 🙁 I found the texture of the substituted dough to be too soft and doughy for what I thought should be the package for a good empanada. (Although, thinking about it now they may have fried them which would likely yield a better result.) Next time I think I’ll try pie crust or just making my own dough.
Ingredients:
- 1 lb ground beef
- 1/2 onion (diced)
- 1/2 red pepper (diced)
- 1/2 green pepper (diced)
- salt
- pepper
- garlic powder
- cumin
- paprika
- chili powder
- crushed red pepper flakes
- 2 cans of crescent roll dough (or not)
- sour cream (optional for serving)
Begin to brown the beef in a neutral oil and then add the diced vegetables. Sprinkle in some of each of the spices listed and mix it all together. Once you’ve gotten the mixture to taste to your liking, spoon the filling into the separated pieces of dough, fold over and seal the edges. Place on a cookie tray and bake at 375 degrees for 10-12 minutes.
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