Empanadas

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 906kcal

Ingredients

Mexican Street Corn Salad

  • 1/2 TBSP Extra-virgin olive oil
  • 1 cup Corn
  • 1 TBSP Radish finely diced
  • 1 TBSP Scallions roughly chopped
  • 1/4 TBSP Lime juice from 1 lime
  • 2 TBSP Chipotle mayo
  • 1 TBSP Fresh cilantro roughly chopped
  • 1 TBSP Cotija cheese crumbled
  • 1/8 tsp Chili powder

Seasoning

  • Salt
  • Black pepper

Filling

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 1 clove Garlic minced
  • 8 oz Ground beef
  • 1/2 TBSP Tomato paste
  • 1/2 tsp Dried oregano
  • 1/2 tsp Ground cumin
  • 1/2 tsp. Paprika
  • 6 discs Empanada dough or pie dough cut into 5-inch discs
  • 3/4 cup Cheddar cheese shredded
  • 1 Egg beaten
  • Fresh cilantro chopped for garnish
  • 1/4 cup Sour cream

Mojito Mocktail

  • 16 oz Water
  • 2 TBSP Honey to taste
  • 1/4 cup Lime juice use more or less to taste
  • 1/4 cup Fresh mint
US Customary - Metric

Instructions

  • In a large skillet, heat the oil over high heat. Cook the corn until it begins to char. Remove the pan from the heat and allow the corn to cool completely before using in the salad.
  • Assemble the Salad: In a bowl, combine the corn, radish, scallions, and lime juice, and season with salt and pepper. Toss the corn mixture with chipotle mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro, cotija, and chipotle powder. Refrigerate until ready to serve.
  • Mojito: Stir together all ingredients until well combined. Refrigerate until ready to serve to allow the flavors to meld. Taste and adjust the lime or honey as needed.
  • Preheat oven to 400℉ (204℃) and line a baking sheet with parchment paper.
  • Heat the oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain the grease.
  • Return the pan to medium heat, and stir the tomato paste into the beef. Add oregano, cumin, and paprika, and season with salt and pepper. Remove from heat and let cool slightly.
  • Lightly moisten the outer edge of a dough round with water and place about 2 TBSP of filling in the center and top with cheese. Fold the dough in half over the filling. Use a fork to crimp the edges together. Repeat with the remaining filling and dough.
  • Place empanadas on a prepared baking sheet and brush with egg wash. Bake until golden and the filling is warmed through, about 25 - 30 minutes.
  • Serve with sour cream, corn salad, and mojito mocktail.

Nutrition

Calories: 906kcal | Carbohydrates: 45g | Protein: 38g | Fat: 66g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 684mg | Potassium: 796mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1982IU | Vitamin C: 16mg | Calcium: 464mg | Iron: 5mg

Empanadas

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 906 kcal

Ingredients
 
 

Mexican Street Corn Salad

  • 1/2 TBSP Extra-virgin olive oil
  • 1 cup Corn
  • 1 TBSP Radish finely diced
  • 1 TBSP Scallions roughly chopped
  • 1/4 TBSP Lime juice from 1 lime
  • 2 TBSP Chipotle mayo
  • 1 TBSP Fresh cilantro roughly chopped
  • 1 TBSP Cotija cheese crumbled
  • 1/8 tsp Chili powder

Seasoning

  • Salt
  • Black pepper

Filling

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 1 clove Garlic minced
  • 8 oz Ground beef
  • 1/2 TBSP Tomato paste
  • 1/2 tsp Dried oregano
  • 1/2 tsp Ground cumin
  • 1/2 tsp. Paprika
  • 6 discs Empanada dough or pie dough cut into 5-inch discs
  • 3/4 cup Cheddar cheese shredded
  • 1 Egg beaten
  • Fresh cilantro chopped for garnish
  • 1/4 cup Sour cream

Mojito Mocktail

  • 16 oz Water
  • 2 TBSP Honey to taste
  • 1/4 cup Lime juice use more or less to taste
  • 1/4 cup Fresh mint

Instructions
 

  • In a large skillet, heat the oil over high heat. Cook the corn until it begins to char. Remove the pan from the heat and allow the corn to cool completely before using in the salad.
  • Assemble the Salad: In a bowl, combine the corn, radish, scallions, and lime juice, and season with salt and pepper. Toss the corn mixture with chipotle mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro, cotija, and chipotle powder. Refrigerate until ready to serve.
  • Mojito: Stir together all ingredients until well combined. Refrigerate until ready to serve to allow the flavors to meld. Taste and adjust the lime or honey as needed.
  • Preheat oven to 400℉ (204℃) and line a baking sheet with parchment paper.
  • Heat the oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain the grease.
  • Return the pan to medium heat, and stir the tomato paste into the beef. Add oregano, cumin, and paprika, and season with salt and pepper. Remove from heat and let cool slightly.
  • Lightly moisten the outer edge of a dough round with water and place about 2 TBSP of filling in the center and top with cheese. Fold the dough in half over the filling. Use a fork to crimp the edges together. Repeat with the remaining filling and dough.
  • Place empanadas on a prepared baking sheet and brush with egg wash. Bake until golden and the filling is warmed through, about 25 - 30 minutes.
  • Serve with sour cream, corn salad, and mojito mocktail.

Nutrition

Calories: 906kcalCarbohydrates: 45gProtein: 38gFat: 66gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 235mgSodium: 684mgPotassium: 796mgFiber: 4gSugar: 24gVitamin A: 1982IUVitamin C: 16mgCalcium: 464mgIron: 5mg
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