Mini Puff Pastry Beef Empanadas
Yield: About 25 Mini Empanadas
Mini Puff Pastry Beef Empanadas
Prep time: 1 HourCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 55 M
Ingredients
- 1/2 cup Carrots, finely diced
- 1/2 cup Yellow Onion
- 1/2 pound Ground Beef
- 2 Garlic Cloves, grated
- 1 tsp Chili Powder
- 1/2 tsp Oregano
- 1/2 tsp Cumin
- 1/2 tsp Kosher Salt
- 1/2 cup Peas
- 1/2 cup Cilantro, chopped
- 1/4 cup Beef Stock
- 1 - 14oz package Frozen Puff Pastry, thawed
- 1 Egg whisked with 2 TB Water
- Olive Oil
- Sour Cream and Lime Wedges, for serving
Instructions
Filling
- Bring a pan to medium with a drizzle of olive oil.
- Add in carrots and onions and cook down for 5 minutes.
- Add in ground beef and brown in the pan while breaking it up.
- Once the beef in crumbled and just about cooked through, add in the garlic, chili powder, cumin, oregano and salt.
- After another minute, add in the peas, cilantro and beef stock.
- Let the beef mixture simmer for a few minutes then remove from the heat and let it come to room temperature.
- While the filling is cooling, prepare the dough.
Dough and Assembly
- Roll the puff pastry dough out using a rolling pin and dusting flour until it's about a 1/8 inch thick.
- Using a 3 to 4 inch ring cutter, cut out circles in the dough - you should get about 24-26 circles.
- To form an empanada, lightly coat the edge of the dough with water using your finger.
- Add about 1 TB of filling to the center.
- Bring the the edges of the dough together to form a half moon shape. Seal the edges with a fork.
- Transfer the empanadas to a parchment lined baking sheet.
- Brush the tops with egg wash and pierce a small venting hole in the center of each empanada. This will allow steam to escape while baking.
- Chill the empanadas in the fridge for 30 minutes.
- While they are in the fridge, heat the oven to 400F.
- Bake pies for 20-25 minutes until golden brown.
- Serve with sour cream and lime wedges.
