Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 sheets store-bought pie crust
- 1 egg, beaten (for egg wash)
Instructions
- In a skillet, cook the ground beef over medium heat until browned. Add the onion, bell pepper, and garlic. Cook until the vegetables are soft.
- Stir in the cumin, paprika, chili powder, salt, and pepper. Remove from heat and let the mixture cool.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the pie crust and cut out circles using a round cutter or a small bowl. Place a spoonful of the beef mixture in the center of each circle.
- Brush the edges of the pastry with the beaten egg, then fold the pastry over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Place the empanadas on the prepared baking sheet. Brush the tops with the remaining beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 15g
Supplies
Skillet Baking sheet Parchment paper
Tools
Round cutter or small bowl Fork
Serving suggestions
Serve the Bounty Beef Empanadas with a side of fresh salsa or a green salad.
Tips & tricks
For a time-saving option, you can use store-bought empanada discs instead of making the pastry from scratch.
Cost
$15