These are great served with a good Cabernet Sauvignon"Superb! I kind of didn't understand topping with the egg slices, so I left it out! Also, I used the empanada dough instead of the puff pastry! Makes a big difference in getting a more authentic taste. In the end though - this recipe rocked and you had better believe its on rotation!" - cleverkt
Yield: 4 Servings Ready in 45 minutes
favorite of 1,085 people 583 people want to try
Verified by stevemur
Beef Empanadas Preparation
In a large saute pan leat the oil. Cook the onion and garlic till clear. Add the ground beef and mushrooms cooking until the beef is browned. Add salt and pepper cumin and beef concentrate. Add Coriander and set aside.
Roll out the puff pastry and cut into 10" circles. Add a spoonful of the meet mixture in center of each circle of pastry. Top with one or two egg slices. With pastry brush dampened the edges of the circle with the beaten egg, fold pastry in half and seal by pressing with fingers. Brush each empanada with egg.
Bake in pre-heated 350 F oven and bake for approx 15 min or just till golden brown
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