Beef Empanadas

by Linda Evans

Servings: 4 servings

INGREDIENTS

1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1 pie crust (9 or 12-inch)
1 tablespoon water
1 egg yolk

INSTRUCTIONS

Saute beef in shortening until lightly browned. Pour off excess fat and drain beef on paper towel to get out all excess fat. Return beef to pan, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often. Blend in flour, salt, and black pepper. Cook until thickened, stirring constantly. Cool. Prepare pie crust and roll to 1/8-inch thickness. Cut into 3-4 inch rounds. Spoon meat mixture onto rounds and fold, forming fried pies. Place on ungreased baking pan. Add water to egg yolk, beat slightly. Brush tops of pastries lightly with egg mixture. Bake in at 425°F until browned, 10-15 minutes.

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Tagged: empanadas, mexican add tags

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