Happy Cinco de Mayo!!! I love to celebrate just about any holiday and today is a Holiday… So let’s celebrate! To celebrate today I made Mexican Empanadas!
Beef Empanadas With Chipotle Chiles & Adobo Sauce
1 lb ground beef
1 green pepper, diced
1 red pepper, diced
1 onion, diced
1 chipolte pepper in Adobo sauce
2 tsp smoked paprika
3 cloves garlic, chopped
1 package puffed pastry
1 cup sharp cheddar cheese, grated
1 egg beaten
Preheat the oven to 400 °F and pull the puff pastry out of the freezer. In a saute pan cook the beef along with the onions, red & green peppers, onions and garlic until beef is cooked through and veggies are tender. Chop up the Chipotle pepper and add it along with the smoked paprika. Cook an additional 3 to 5 minutes. Remove from stove and allow to cool.
Thaw and roll out the puff pastry according to package directions. Using a 5 inch ramekin, cut out six rounds per pastry sheet. Top each center with about 2 Tbs of meat mixture and 1 Tbs of cheese. With the beaten egg, paint the edges of the pastry. Fold and crimp the pastry making sure to keep the mixture inside. Place on a buttered sheet pan and bake for 25 minutes.
Serve with condiments of your choosing. I make a Chipotle pepper sour cream, plain sour cream and Guacamole.
This recipe has been shared on Tickle My Tastebuds Tuesdays featuring Cinco de Mayo recipes…go check it out and visit some other really great sites!