- ★★
- ★★
- ★★
- ★★
- ★★
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.