Shredded Beef and Sharp Cheddar Empanadas
I made shredded beef tacos for dinner this weekend and we had leftover shredded beef in the refrigerator to use up. I also had a pre-made pie crust and sharp cheddar cheese so I decided to try making quick and simple empanadas. I was worried that the shredded beef would be too juicy to produce crisp flaky crusted empanadas, so I heated the beef up a bit then drained it in a colander for a couple of minutes. The result was just what I wanted! Tender meat and cheesy filled empanadas with a crispy, flaky crust. My daughter, husband, and I thought they were delicious. My son wasn’t a big fan – his loss!
How to Make Shredded Beef and Sharp Cheddar Empanadas
Click here for the shredded beef recipe.
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
Heat the leftover shredded beef until warmed through. Spoon some of the meat into a colander in the sink and let the juices drain.
Lay your pre-made pie crust out on the counter. With a rolling pin, roll out the pie crust until 18 inches in diameter. Cut out 8 circles using a ramekin as a guide.
Top each round with about 2 teaspoons of shredded beef followed by a bit of shredded sharp cheddar. Moisten edges of dough with water; fold the dough over and press with fingers to seal.
Use a fork to press around the edges. Place on cookie sheet. Brush the tops of each empanada lightly with egg.
Place into the oven and bake for 10-12 minutes, or until golden brown. Serve with salsa, sour cream, or guacamole. Enjoy!
Ingredients
- ⅓ cup shredded beef warmed & drained
- 1 pre-made pie crust
- Sharp cheddar cheese shredded
- 1 egg well beaten
- Salsa sour cream, or guacamole
Instructions
- Click here for the shredded beef recipe.
- Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
- Heat some of the leftover shredded beef until warmed through. Spoon the meat into a colander in the sink and let the juices drain.
- Lay your pre-made pie crust out on the counter.
- With a rolling pin, roll out the pie crust until 18 inches in diameter.
- Cut out 8 circles using a ramekin as a guide.
- Top each round with about 2 teaspoons of shredded beef followed by a bit of shredded sharp cheddar.
- Moisten edges of dough with water; fold the dough over and press with fingers to seal.
- Use a fork to press around the edges.
- Place on cookie sheet. Brush the tops of each empanada lightly with egg.
- Place into the oven and bake for 10-12 minutes, or until golden brown.
- Serve with salsa, sour cream, or guacamole. Enjoy!
They look so inviting!
You turned that leftover meat into something special. I’ve wanted to make these but never seem to get around to it.
These look crispy and delicious. Great use of leftovers.
We used to do something similar. I love meat pies of any sort and these sound delicious, Pam. Your son is just wrong, ha ha.