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Mexican Empanadas
Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course
Appetizer
Cuisine
Mexican, Southwest
Servings
20
empanadas
Ingredients
1/2
lb
lean ground beef
10
oz
package frozen patty shells
thawed
1/4
cup
onion
minced
3
tbsp
red chile salsa
1
tsp
chili powder
1/2
tsp
ground cumin
1/2
tsp
garlic powder
1/2
tsp
ground coriander
salt and pepper
to taste
Instructions
Crumble beef; saute with onion in a skillet until beef is cooked and onion is soft. Drain.
Stir in red chile salsa and spices. Set aside.
Place thawed patty shell dough on a floured board and roll out, in one piece, to about 1/16 inch thickness.
Cut dough into 3-inch rounds, about 20.
Put 2 teaspoons of filling on each dough circle; fold in half.
Moisten edges with water and press edges together with a fork. Place on ungreased cookie sheet. Prick tops with a fork.
Bake at 400 for 20 minutes or until golden brown. Serve hot.