Sunday, November 6, 2011

Empanada Grande

1 pk. (15oz.) refrigerated pie crust (2 crusts needed)
1/2 lb. lean ground beef, cooked
1/3 c. pitted ripe olives, sliced
1/3 c finely chopped onion
3 tbs. snipped fresh cilantro
1 c. shredded mexican cheese blend
1/3 c. thick and chunky salsa
1 1/2 tsp southwestern seasoning - or taco seasoning
1 garlic clove, pressed
1 egg, beaten
sour cream and additional salsa

Pre heat oven to 400. let pie crust stand at room temp. 15 min. meanwhile, cook and stir ground beef until meat is no longer pink. Remove from heat and drain. Slice olives, chop onions, snip cilantro, combine ground beef, olives, onion, cilantro, cheese, salsa and seasoning mix and pressed garlic

In a small bowl, lightly beat the egg. Place one pie crust on a pizza stone of cookie sheet. brush with a portion of the beaten egg. Spread beef mixture evenly over crust to with in 1 in. of the edge. Place 2nd pie crest on top of the meat mixture and press around the edges. Brush with remaining egg mixture and place in oven to bake. 15 to 20 min or until golden brown.

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