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Giant Empanadas

Total Time

Prep: 35 min. Bake: 20 min.

Makes

6 servings

Serve these south-of-the-border meat pies whenever your family has worked up an especially hearty appetite. You'll see satisfied smiles all around the table just as I do!—Dianne Stonewall, Danville, Illinois
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Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 unbaked pastry shells (9 inches)
  • 1 large egg yolk
  • 1 tablespoon water
  • Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional

Directions

  1. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.
  2. Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries.
  3. Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desired.

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