Ingredients
Scale
- 1 lb ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 package (14.1 ounces) refrigerated pie crusts
Instructions
- Step 1: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 2: Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Stir in diced tomatoes (undrained), oregano, cumin, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Remove from heat and let cool completely.
- Step 4: Unroll pie crusts on a lightly floured surface. Using a 4-inch cookie cutter or knife, cut out circles.
- Step 5: Place a spoonful of the cooled beef filling into the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal.
- Step 6: Bake on a baking sheet at 400°F (200°C) for 15-20 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before serving.
Notes
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- For perfectly crisp reheated empanadas, bake them at 375°F (190°C) for 8-10 minutes.
- Serve these Argentinian delights with a vibrant chimichurri sauce for an authentic flavor boost.
- To prevent soggy bottoms, ensure your filling is completely cool before assembling the empanadas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American