Easy Giant Empanada Recipes

Steps:

• Saute ground sirloin, chopped onion, chopped jalapenos (with or without seeds), 2 chopped tomato and rice until meat is no longer pink.
• Add spices and 1/2 cup Jack cheese to meat mixture off the heat.
• Roll out 1 pie crust on to a parchment paper lined cookie sheet.
• Pile meat mixture in the middle of crust, leaving 1 1/2 inches around crust edge clear of food.
• Roll out second crust and place on top of meat mixture.
• Seal edges with fork.
• Poke several holes in top of crust and bake in preheated oven at 400 degrees approx 40 minutes until browned.
• Remove from oven and let sit for 10 minutes.
• Slice into 6 pieces and serve with chopped green onions, chopped lettuce, shredded cheese, salsa, sour cream, sliced avocado and chopped cilantro.

Steps:

• Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
• Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
• Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
• Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
• When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
• Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
• Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
• Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.