Chamorro Beef Empanadas
Chamorro Beef Empanadas are a popular dish in Guamanian cuisine, featuring a savory beef filling wrapped in a flaky pastry crust. These empanadas are perfect for a delicious appetizer or a satisfying main course.
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green bell pepper, diced
- 1/4 cup tomato sauce
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 packages of refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the vegetables are tender. Drain any excess fat.
- Add the green bell pepper, tomato sauce, cumin, paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes, then remove from heat and let the filling cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the pie crusts and use a round cutter to cut out circles for the empanadas.
- Place a spoonful of the beef filling in the center of each pastry circle. Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
- Place the empanadas on the prepared baking sheet, brush the tops with the beaten egg, and bake for 20-25 minutes or until golden brown.
- Remove from the oven and let the empanadas cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Skillet Round cutter Baking sheet Parchment paper
Tools
Fork Basting brush
Serving suggestions
Serve the Chamorro Beef Empanadas with a side of salsa or a refreshing salad for a complete meal.
Tips & tricks
For a time-saving option, you can use store-bought empanada discs instead of making the pie crust from scratch.
Cost
$15