Ingredients
1 lb. ground sirloin
1 T. butter
1 small shallot or onion, diced
2 T. Worcestershire sauce
½ T. ground cumin
2 Roma tomatoes, diced
1 T. dried oregano
1 t. seasoning salt
1 t. cracked pepper
16-24 empanada discs (small or large, in the frozen section of your grocery store)
Directions
Preheat oven to 400°.
In a large skillet, melt butter on medium-high heat. Add shallots and cook until soft, about 5 minutes. Add ground beef and stir until evenly cooked. Add Worcestershire sauce, cumin, oregano, seasoning salt, and pepper. Stir continually until meat breaks up and is cooked through, about 10 minutes. Remove from heat and stir in diced tomatoes.
*Put filling on each disc and fold in half. Crimp the edges with a fork. Place empanadas on a cookie sheet lined with parchment paper and bake for 20 minutes, until golden brown.
Portobello Mushroom and Smoked Gouda Empanadas
Ingredients
3 8-ounce packages baby portobello mushrooms, diced
½ lb. smoked gouda, shredded
1 medium onion, diced
1 T. butter
1 t. fresh ground pepper
1 t. kosher salt
2 t. oregano
1 oz. dry sherry
16-24 empanada discs
Directions
In a large skillet, melt butter on medium-high heat. Add onion and cook until soft, about 5 minutes. Add sherry and cook off alcohol on high heat. Add mushrooms, salt, pepper, and oregano. Cook down until mushrooms soften and liquid evaporates, about 10 minutes.
*Follow steps in recipe above.
