Saturday, February 4, 2012

Beef 'Empanada' Pockets

I've had a few crescent roll cans in my fridge that were about to expire so I brainstormed and decided to make something similar to empanadas. I can't really call them authentic empanadas because I used the crescent rolls for the dough instead of an empanada dough, but my version is just as good in flavor and style and took much less time. I think I'll try out a actual empanada dough at some point, but crescent rolls just make life so easy sometimes!

These little finger foods are great for serving up at a party because the filling comes together pretty fast and they're easy to assemble. You can also cut the recipe in half for a quick dinner that is sure to please even the pickiest eater.

Beef 'Empanada' Pockets 

1 lb ground chuck
1/2 small onion, finely diced
1/2 red pepper, finely diced
2 small white potatoes, finely diced

1/4 tsp cumin + 1/8 tsp
1/2 tsp chili powder
1 garlic clove
1/2 tsp salt
1/8 tsp pepper

1/2 c shredded mexican blend cheese

4 can crescent rolls (8ct cans)

1. In pot, bring lightly salted water to boil. 
2. Add potatoes and bring back to boil. Boil for about 7 minutes or until tender. 
3. Meanwhile, add meat, onion, and red pepper to skillet.
4. Cook until meat is no longer pink. Drain grease from the pan.
5. Add garlic to meat mixture and cook for about 1-2 minutes to soften garlic.
5. Drain potatoes when done cooking and add to meat mixture.
6. Add spices and stir well.
7. Remove from heat and allow to cool slightly.
8. Add cheese and mix well.
10. Preheat oven to 375.
11. Open up crescent roll cans and separate each can into 8 triangles.
12. Roll each triangle into a ball and then flatten into a 3" circle.
13. Place about 1 to 1-1/2 TB of the meat mixture in the middle of each circle.
14. Fold over and press the edges with a fork to seal.
15. Spray a foil-lined baking sheet with a little cooking spray and place the 'empanadas' about two inches apart. 
16. Cook for 10-12 minutes or until golden brown.

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