Beef Empanadas
, Makes 8
Crescent-dough turnovers filled with chili-cumin spiced ground beef, egg-brushed and baked until golden.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine two large cookie sheets with parchment or spray with cooking spray | ||||||
| 450 g ground beef (at least 80% lean) | Cook beef, onion, salt, pepper 5-7 min; drain | Stir in spices & sauce, cook 4-5 min | Cool slightly, 5 min | Fill, fold & seal with fork | Brush with egg | Bake 400°F / 200°C, 9-12 min; cool 5 min |
| 75 g finely chopped red onion | ||||||
| 1/4 teaspoon salt | ||||||
| 1/8 teaspoon pepper | ||||||
| 1 tablespoon chili powder | ||||||
| 1 teaspoon ground cumin | ||||||
| 1 can (225 g) tomato sauce | ||||||
| 2 cans (225 g each) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) | Unroll dough, cut into 8 squares | |||||
| 1 egg, beaten | ||||||
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