Ingredients

The following ingredients have 5 Servings
  • 2 pre-made pie crusts
  • 1 egg (beaten and mixed with 1 tbsp. water for egg wash)
  • 1/2 pound ground beef (80/20 preferably)
  • 1/4 pound minced smoked sausage
  • 1 small potato (peeled and diced small)
  • 1/4 onion (minced)
  • 2 garlic cloves (minced)
  • 1/2 red bell pepper (minced)
  • 1 tablespoon paprika
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1 tablespoon tomato paste
  • 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon soy sauce
  • 1 cup beef broth
  • 1/2 cup sliced green olives

Instruction

  • Preheat the oven to 350 degrees.
  • Using a large biscuit cutter or something round, cut 3-4" circles in the pie crust. Cut them as close as possible to maximize the crust. Leftover crust can be combined and rolled into more dough circles.
  • One by one, brush the edge of the dough circle with water, add 1 tbsp. of the beef filling (below) and 2-3 sliced olives, and seal the edges with a fork (see photos).
  • Place on a parchment paper lined baking sheet. Continue, until all dough circles have been used.
  • Brush each empanada with the egg wash and bake for 20-25 minutes, until the crust is golden brown. Remove and let rest for 10 minutes. Serve with Homemade Chimichurri.