Texas Twist Empanadas

Try this South American dish with a Texas twist that combines the smoky spice of its Venezuelan ancestry with familiar Texas ingredients.

Ingredients

  • 1 lb. Ground Beef
  • 2 pkg. Biscuit Dough (total 10 biscuits)
  • 5 tbsp. Vegetable Oil
  • 1 tbsp. Garlic (minced)
  • 1/2 cup Onion
  • 1/2 cup Bell Pepper (chopped)
  • 1 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 3 Chili Peppers (chopped)
  • 1 can chopped tomatoes and chili peppers
  • 1 tbsp. Tomato Paste
  • 2 cups Cheddar Jack Cheese
  • 1 cup Pico de gallo
  • 1 cup Sour Cream (if desired)

Instructions

  1. In large skillet heat 2 tbsp. oil on medium high heat. Add garlic and cook until fragrant.
  2. Add onions, peppers, and ground beef. Cook until beef begins to brown.
  3. Add chili powder, paprike, cumin, salt, and pepper. Cook until beef is no longer pink. Remove from heat.
  4. Stir in 1 cup of cheese, tomatoes, and tomato paste.
  5. Using a rolling pin, roll each bisuit on a well-floured surface until approximately 8 in. in diameter.
  6. Place 1/3 cup of meat mixture in center. Gently pull dough up and over meat, pinching together at the top. Gently press top down to flatten creating a 4 in. diameter empanada.
  7. Preheat oven to 375F.
  8. In medium skillet heat 3 tbsp. oil on medium high heat. Place empanada in oil seam side UP. Cook until bottom turns slightly brown.
  9. Transfer to parchment-lined baking sheet seam side DOWN.
  10. Bake 14-16 minutes or until bottom starts to brown.
Sally McClureComment