I made a rump roast the other night and had quite a bit leftover. I found a quick and easy recipe for empanadas that I could use the leftover meat and ingredients from my pantry.
- 2 cups leftover sliced beef, finely chopped
- 1 4 oz can diced green chiles
- 2 (9 inch) refrigerated pie crusts
- 1 c. shredded Monterey Jack
Preheat over to 425. Coat a large baking sheet with cooking spray. In a large bowl, combine the beef, cheese and chiles and mix well. Unroll pie crusts onto a flat surface and place one on top of the other. With a sharp knife cut them into four pieces. Take the top pieces off and set aside. Top the bottom pieces evenly with beef, allowing space around the edges. Place the other pieces back on top and pinch around the edges of each wedge to seal.
At this step you can either refrigerate for 3 days or freeze for 3 months. You don’t need to thaw before baking.
Transfer the empanadas to the prepared baking sheets and make small slits in the top of each one to allow steam to escape during cooking. Bake until crust is golden brown, 8-10 minutes. If empanadas are frozen, add 5 minutes.
Recipe from Robin Miller’s Quick and Easy Meals
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Empanadas are extremely easy, especially if you are using leftover meat and refrigerated pie crusts. It took me less than 15 minutes to get into the oven. You can even make a bunch and freeze them for quick lunches. There are many kinds of Empanadas. Here is a great website that features several different kinds like:
You can substitute the homeade pastry filling for premade pie crusts! Easy as pie.
