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Beef and Green Chile Empanadas with Cilantro Chimichurri

Beef and Green Chile Empanadas with Cilantro Chimichurri

Bonus CollectionsMexicanNon-VegetarianNut-FreeSpicyMedium64 min work · 70 min total8

Submitted by Sanjay Patel

Source: emeals.com

Ingredients

8 servings
  • 1 1/2 lb ground beef
  • 1/2 cup diced onion
  • 1 (10-oz) can fire roasted diced tomatoes with green chiles
  • 1 (4-oz) can diced green chiles, drained
  • 2 cloves garlic, minced
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp ground cumin
  • 2 (14.1-oz) pkg refrigerated pie dough
  • 1 large egg, lightly beaten
  • 1 lemon, zested and juiced
  • 1 cup packed fresh cilantro leaves
  • 1/4 cup minced red onion
  • 3 Tbsp olive oil
  • 1 tsp crushed red pepper

Instructions

  1. 1.
    Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain, and return to skillet.
  2. 2.
    Stir in diced tomatoes, chiles, garlic, cilantro, and cumin.
  3. 3.
    Cook over medium heat until thickened and liquid is evaporated.
  4. 4.
    Remove from heat, and let cool 30 minutes, or cover and refrigerate up to 3 days.
  5. 5.
    Meanwhile, preheat oven to 375°F.
  6. 6.
    Unroll pie crusts on a lightly floured surface; roll each into a 14-inch circle.
  7. 7.
    Cut 18 rounds from crust using a 4-inch round cutter.
  8. 8.
    Spoon beef mixture over one side of each dough round.
  9. 9.
    Fold dough over filling, and crimp edges with a fork to seal.
  10. 10.
    Place empanadas on 2 lightly greased baking sheets.
  11. 11.
    Brush beaten egg over dough; bake 15 to 20 minutes or until browned.
  12. 12.
    Meanwhile, combine lemon zest and juice, cilantro leaves, red onion, olive oil, and crushed red pepper in a blender or food processor; process until combined.
  13. 13.
    Serve empanadas with Cilantro Chimichurri.