It’s Taco Tuesday! With my daughter’s wedding approaching and so many things still on my ‘To Do’ list, today I’m revisiting a really tasty Beef Empanada…An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America…I’ve baked mine to keep it healthier and stuffed it with a beef and pepper combination that’s absolutely delicious!
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
2 tsp salt
1 tsp pepper
2 tsp cumin
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 sauté 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.