Yvette’s Empanadas are a mix of Spanish and Italian recipe. I used empanada store bought round disc dough and used an Italian beef filling with a tomato sauce for dipping.
This makes a great Hors d’oeuvre or a dinner. You can make these ahead of time and then freeze them, them heat them in the oven as needed. Or just plan about 40 minutes total time preparing the filling and baking time. It will surely be a crown pleasing meal!
Ingredients: Makes 8
- 1/4 pound grass fed ground beef
- 1 teaspoon olive oil
- 1/4 cup finely chopped onion
- 2 cloves crushed garlic
- salt and pepper to season
- 1/4 teaspoon dried oregano
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan Reggiano
- 2 tablespoons finely chopped fresh parsley
- 8 empanada dough discs (you can find these in the refrigerated section of the grocery store)
- 1 beaten egg
- 1 cup red tomato sauce
Preheat the oven to 400 degrees.
Heat the olive oil in a skillet and when hot add the chopped onion, crushed garlic and ground beef. I used grass fed because there is barely any fat and it’s healthier. Season with salt, pepper and oregano. Cook for about 5 minutes, moving the meat to cook thoroughly. Place the meat and onion in a small bowl without any of the remaining liquid in the skillet. Add the cheeses and parsley and mix to incorporate.
Take one disc and brush it with the beaten egg . Place 1 tablespoon mixture into the center of the disc and fold over to create a pocket. Press with fingers to seal and then use a fork to press on the edges. Place on a baking sheet sprayed with non stick spray. Continue with the remaining discs.
Place in preheated oven for 16 minutes turning halfway through cooking time. Serve with red tomato sauce.