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Recipes

Chili Empanadas

servings: 10-12
Chili Empanadas

prep time

40

total time

95

ingredients

16

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Chili Empanadas

servings: 10-12
INGREDIENTS:
ingredients

CHILI FILLING

  • 2 lbs. ground beef 
  • 1 small white onion 
  • 2 Tbsp. chopped cilantro 
  • 2 cloves garlic 
  • 1 green bell pepper 
  • 1/2 cup sharp cheddar cheese 
  • 2 Tbsp. olive oil 
  • 1/2 a jalapeno pepper with seeds for spice 
  • 1 8-oz. can tomato sauce 
  • 3/4 cup tomato paste mixed with 3 Tbsp. water 
  • 1 cup Hood® Sour Cream 

 

EMPANADA DOUGH

  • 3 cups flour 
  • 1/4 Tsp. salt 
  • 1 1/2 sticks cold butter, cut in pea size pieces 
  • 1 egg 
  • 6-7 Tbsp. cold water

 

DIRECTIONS:
directions

Chili Filling:

Get sauté pan hot and brown ground beef. Once browned, strain and set aside.

Saute onions, peppers, and garlic in the same pan for 3-4 minutes. Add browned beef back into pan, and the tomato sauce mixture.  Cook about 15 minutes on low heat; let cool. Fold in the cheese and sour cream.

Empanada Dough:

Preheat oven to 350 degrees.

In a food processor or with your hands, add butter, flour and salt, and blitz with water until clumpy dough forms. Make a ball of dough with your hands, then chill for 30 minutes.

Roll out the dough and cut out using a 3-inch cookie cutter; roll flat. Stuff each piece of dough with about 2 Tbsp. of the chili filling. Brush the ends with egg wash and crimp closed with a fork. Also brush the top of each with egg wash.  Bake 40 minutes at 350 degrees. Garnish with chopped cilantro and sour cream.

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