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 made this quick, simple shredded beef and sharp cheddar empanadas recipe. I worried the shredded beef would be too juicy to make crisp, flaky-crusted empanadas, so I warmed it up and then put it in a colander to drain 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! This easy beef empanada recipe paired nicely with salsa, guacamole, and a Mexican wedge salad.

Shredded Beef and Sharp Cheddar Empanadas

Empanadas:

• ⅓ cup shredded beef, warmed & drained
• 1 pre-made pie crust
• Sharp cheddar cheese, shredded
• 1 egg, well-beaten

For Serving:

• Salsa
• Guacamole
• Hot sauce
• Sour cream

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 the edges of the dough with water; fold the dough over and press with your fingers to seal.

Use a fork to press around the edges.

Place on a baking sheet.

Brush the tops of each empanada lightly with egg.

Bake for 10-12 minutes or until golden brown.

Serve with salsa, guacamole, hot sauce, and sour cream. Enjoy!