Beef Burgundy Style Empanadas
Pillsbury Pie Crust
clove garlic, mashed or pressed
lb beef top sirloin, flank or skirt steak, cut into small cubes
tablespoons whipping cream
can (4 oz) mushroom pieces and stems, drained, chopped
cup chopped cooked carrots
boxes Pillsbury™ refrigerated pie crusts, softened as directed on boxes
Creamy Chive Spread
teaspoon finely chopped fresh chives
Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 1 to 2 minutes or until translucent. Stir in garlic; cook 45 seconds.
Stir in beef. Cook about 5 minutes or until no longer pink. Stir in red wine, scraping bottom of skillet. Allow wine to evaporate. Stir in cream, mushrooms, carrots, salt and pepper. Set aside.
Unroll pie crusts. On work surface sprinkled lightly with flour, roll each crust to diameter of 12 inches. Using round cutter, cut five 4 1/2 inch circles from each crust. Place rounded tablespoonful beef filling on half of each dough circle. Fold in half, and press edges with fork to seal. Place on ungreased cookie sheet. In small bowl, beat egg and milk with whisk until blended. Brush on empanadas. Cut holes in tops to vent.
Bake 14 to 19 minutes or until golden brown. Cool 5 minutes, and move to cooling rack.
Mix sour cream and chives. Serve with empanadas.
- Although you can use any empanada dough recipe you like, refrigerated pie crusts make quick work of these savory empanadas.
- Stir in 1/2 cup cooked peas, if desired.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Pillsbury™ refrigerated pie crusts, beef and wine make these little pastries a wonder for any party!