"These empanadas are filled with a flavorful blend of ground beef, butternut squash, and spices. The secret? Tomato Love's Mild Diced Tomatoes with Green Chiles and Sweet Basil Tomato Paste. It adds that extra kick you'll love."
Basil-Squash, Beef & Cheese Empanadas
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Prep time: 10mins
Cook time: 22mins
Serves or Makes: 20 empanadas
Recipe Card
ingredients
Filling
- 2 refrigerated pie crusts or homemade (recipe below)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 yellow onion, chopped
- 1 1/2 cups butternut squash, chopped
- 2-3 garlic cloves, minced
- 2 tablespoons Red Gold Sweet Basil Tomato Paste
- 1 10 ounce can Tomato Love Mild Diced Tomatoes with Green Chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh basil, chopped
- 3/4 cup shredded cheddar
- 1 egg, beaten for brushing
- Poppy seeds (optional), for topping
ingredients
Homemade Flaky Empanada Crust (optional)
- 2 1/2 cups all purpose flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 5-7 tablespoons ice water
Method
To make the filling:
Step 1
In a large skillet over medium-high heat, add the olive oil and warm for 1 minute. Add the beef in small chunks to brown untouched for 4-5 minutes until edges are crispy.
Step 2
Break up the beef with a spatula. Add the chopped onion, squash, and garlic. Sauté for 3-4 minutes.
Step 3
Add the tomato paste and stir until well incorporated.
Step 4
Add the spices and diced tomatoes. Mix well and cook another 2-3 minutes until any tomato juice has slightly thickened.
Step 5
Turn off the heat, then stir in the fresh basil and cheddar cheese until melted.
Step 6
Let the beef mixture come to room temperature while you preheat the oven to 400°F. Line 1-2 large baking sheet pans with parchment paper.
Step 7
Use a 3-4” cookie cutter to cut circles out of your rolled pie crusts. Place them 2” apart on the prepared pans.
Step 8
Spoon about 2 tablespoons of the beef mixture into the centers of each circle. Fold over dough and seal edges together with a fork (crimp the edges together).
Step 9
Brush the empanadas with the beaten egg and sprinkle with poppy seeds if desired.
Step 10
Bake for 12-15 minutes until golden and crispy on top.
To make the crust:
Step 1
Add flour, sugar, and salt into a food processor. Mix for 30 seconds.
Step 2
Add the cubed cold butter and pulse on low until all flour has absorbed the butter.
Step 3
While running on low, add the cold water just until the dough begins to pull away from the food processor bowl. Start with 5 tablespoons, then work adding one tablespoon at a time. (Be careful not to over mix!)
Step 4
Transfer the dough to a clean surface. Separate into 2 parts.
Step 5
Flatten the two parts into flat 1” disks, wrap tightly in plastic wrap, then chill in the fridge for at least 30 minutes to overnight.
Step 6
When ready to use, roll out to 1/8” depth on a lightly floured surface.
Step 7
Continue to follow the regular empanada steps.
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