I have another pseudo-homemade recipe for you that requires just enough cooking skill to make you feel accomplished but just enough shortcuts to not stress you out.
These empanadas are a favorite of Kevin’s. They originated as really more of a cross between a Mexican empanada and an Indian samosa. You can really alter the filling ingredients to make them more or less traditional.
(Makes 24 empanadas)
- 1 medium Idaho potato peeled and diced into small pieces
- 1 medium Vidalia onion diced
- 1 pound 97% lean ground beef
- 1 cup corn (I use frozen)
- 1 pouch of your favorite taco seasoning
- 1 box thawed Pepperidge Farm puff pastry (contains 2 sheets)
- 1 egg
Preheat oven to 350 degrees. Heat a pan over medium heat, and add diced potato.
Cook potatoes for about five minutes and then add diced onion.
Cook together until both are soft. Add ground beef and cook thoroughly.
Once the beef is no longer pink, add corn.
Mix taco seasoning into filling.
Remove filling from heat and let sit to cool a little.
Cut puff pastry sheets into 12 equal squares.
To fill the empanadas, take a puff pastry square and place about 1.5 tablespoons of the filling in the center.
Fold two opposite corners over onto each other and pinch shut to make a triangle. Arrange empanadas on a baking sheet. Mix egg with one tablespoon of water to create an egg wash. Brush egg wash over the top of the empanadas.
Bake empanadas for 12-15 minutes until tops are golden brown.
Enjoy while watching some football.
It’s scary how quickly Kevin and I can go through these. They are addicting.
What is your favorite finger food?