Beef Empanadas

Crispy Goodness

Remember that time I made Beef Bolognese and I saved and froze half the meat?

Then remember when I turned the leftover meat into a pizza topping and refroze the rest?

Can you believe I used the last of that meat in empanadas to feed a crowd of hungry boys during Sunday night football? I know, it’s crazy, but it’s the dish that keeps on giving!! Here’s what I did…

Fill 'er Up

Use my recipe for beef and peppers or your own ground beef, chicken, etc to fill into an empanada wrapper. If your meat isn’t already flavored with mexican flare add some ground cumin and some chili pepper to taste.

Pinch Me

Fill each wrapper with meat and cheese and fold over. Pinch along the seam to ensure a tight seal. Then heat vegetable oil in skillet until it’s really hot. Add empanada (be gentle so the oil doesn’t splash). It will fry up really quickly (about one minute on each side). Remove from the oil and place on a paper towel to soak up the excess oil. Serve with my famous guacamole or pico de gallo!

Good Enough to Eat