30 Minute Empanadas
It’s Tuesday so you know we’re having some sort of South or Latin American cuisine! Tonight I made some empanadas and they were so good the whole family enjoyed them which always makes me happy! These only take 30 minutes because they are made with premade pie dough, which saves a lot of time for a busy fam!
Empanadas can be baked or fried, I usually bake everything instead of frying because I hate the smell that hot oil used for frying food leaves in the house. You can also fill empanadas with just about anything you like, I used beans, corn and left over sweet potatoes and they were so tasty!
Hope you enjoy!
30 Minute Empanadas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 15 oz can black beans
- 15 oz can corn
- 1 sweet potato (diced)
- 1 tsp cumin
- 1/2 tsp salt
- Mexican cheese
- 1 box pie crust
- 1 egg
Directions
- Preheat oven to 350*
- Remove pie crust from refrigerator so it is easier to maneuver with a rolling pin
- Make your filling – dice the sweet potato small and add to a sauté pan for 7 minutes on medium heat, add the beans, corn, cumin and salt and cook remaining 3 minutes. Remove from stove and let it cool enough to handle
- Your pie crust should come with two pieces, take the first one and roll it out. Then, using a circle cookie cutter cut out the empanadas, I was able to cut out 9 circles from each pie. Once you’re done cut the circles in half so you have two semicircles that you’ll use to stuff. Repeat these steps again with the other piece of dough.
- Lay one half of the semi circle on a cutting board and fill with 1 tablespoon of your filling and a sprinkle of cheese. Place the other half of the dough on top and seal with your thumb and then pinch with a fork (see below for picture)
- Place the stuffed empanadas on a baking sheet and brush with an egg wash, bake in the oven for 10 – 15 minutes, depending on how thin you rolled your dough.
- Serve with your favorite salsa or some guac!
