Roast Beef Empanadas

Roast Beef Empanadas

Picture taken from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeF6A2gSDAocBjQPgo5SkM0FZEWnrW1ecjT9hWS1Y_PB0QOThmeH7-6dBEPkD1lF-QoncHYfdaGodsp6eR8cwlNWWcUV14niD4Mec_uBV-hdPvEN18YP7FQPnJuCD7KiUUvtqrZA/s1600/empanadas-de-carne_0.jpg

Ingredients:

2 cups shredded roast beef
1 cup prepared salsa
1/2 cup chopped roasted red bell peppers
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1 tsp ground cumin
2 refrigerated pie crust (9 in. ea.)
1/2 cup sour cream
1 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro
salt and freshly ground black pepper

Create it!!

preheat oven to 425 F. coat a large baking sheet with a cooking spray

in a large bowl, combine the roast beef, salsa, roasted red peppers, both type of cheese, and cumin. mix well to combine.

roll each pie crust into a 12-inch circle. divide the beef mixture into four equal portions on top of one crust, placing one mound on each of four "quadrants". top with the second crust. using a pizza slicer or pastry wheel, cut the circle into four equal wedges. pinch the edges together to seal and transfer the empanadas to the prepared baking sheet. using a fork, press into the edge of each empanada to ensure the seal. using a sharp knife, make a small slits in the top of each empanada to allow steam to escape during baking.

bake for 15 minutes, until the crust is golden brown.

meanwhile, to make the cilantro sour cream, in a small bowl, whisk together the sour cream, lime juice, and cilantro. season to taste with salt and pepper.

serve the empanadas with the cilantro sour cream on the side for the dipping.

recipe courtesy Robin Miller

"this is the perfect comfort food" says celebrity chef and mom, Robin Miller. My advice? make a double batch and freeze the extras (before baking). You'll be incredibly happy you did!"