Empanadas

Prep Time 15

Cook Time 35

Servings servings

Calories 659kcal

2 Pie Crust preferably not pie crust in a tin, use the packaged rolled up pie crust
1 tbsp Extra-virgin olive oil
1/4 cup Red onion chopped small
1/4 cup Green bell pepper chopped small
3/4 pound Ground beef
1/2 tbsp Paprika
1/2 tbsp Chili powder
1/2 tbsp Ground cumin
1 tsp Cajun seasoning
4 tsp Sour cream
Fresh cilantro garnish

Preheat the oven to 375 degrees.
Heat the oil in a nonstick pan over medium heat. Saute the onion and bell peppers until soft. Then add the beef, paprika, chili powder, cumin, and cajun to the pan. Brown the beef while breaking it up into smaller pieces until it is no longer pink; season with salt and black pepper to taste. Remove the pan from the heat and allow to cool.
Using a rolling pin, gently roll out the pie crust just to thin it out and elongate it. Using a circular cookie cutter or food ring cut the crust into circles about 3 inches in diameter (3 per portion).
(Form the excess pie crust into a ball and roll it out with a rolling pin then cut more portions if needed)
Spoon the filling in the center of each dough circle (about 1 tablespoon, be careful not to overfill). Brush water around the outer edge of each dough circle with your finger. Gently crimp the edges over the filling and pinch the edges to seal. Use a fork to gently crimp the edges if needed. Transfer the empanadas to a parchment paper lined baking sheet, spacing them 1 inch apart.
Bake the empanadas, rotating the tray halfway through, until golden brown, about 15 to 20 minutes.
Serve with sour cream. Garnish with cilantro.