Beef Empanadas

Name: Beef Empanadas
Ingredients: 1 tbsp vegetable or peanut oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 1 None fresh long green chili pepper, seeded and finely sliced; 1/2 tsp ground allspice; 1 tsp ground cinnamon; 1 lb ground beef; 1 1/4 cups jarred chunky tomato salsa; 2 pkg refrigerated pie crusts (4 crusts); 1 1/2 cups sour cream; 1 tbsp sweet chili sauce; None None Mixed green salad, to serve

12 ingredients

5 steps

Ingredients

1 tbsp vegetable or peanut oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 None fresh long green chili pepper, seeded and finely sliced
1/2 tsp ground allspice
1 tsp ground cinnamon
1 lb ground beef
1 1/4 cups jarred chunky tomato salsa
2 pkg refrigerated pie crusts (4 crusts)
1 1/2 cups sour cream
1 tbsp sweet chili sauce
None None Mixed green salad, to serve

Directions

1

Preheat the oven to 425°F. Line a large baking pan with parchment paper.
2

Heat the oil in a large skillet on medium heat. Cook and stir the onion, garlic, chili pepper and spices for 3 mins. Add the ground beef. Cook, stirring with a wooden spoon to break up the lumps, for 4 mins or until brown.
3

Stir in the salsa. Bring to a boil. Reduce heat to low; simmer, uncovered for 5 mins. Cool.
4

Lightly roll out or press pie crusts on a floured surface into a square. Cut each crust into 4 squares. Spoon filling evenly onto each square. Top each with a little sour cream. Fold the pastry over to enclose the mixture; press the edges with a fork to seal. Place on the prepared tray.
5

Bake for 20-25 mins or until golden brown. Combine remaining sour cream with the sweet chili sauce. Serve the empanadas with salad and the sour cream mixture.