Everything you want in a perfect mini handheld “pie”. Simple ingredients paired with a store-bought chimichurri sauce make these delicious empanadas super easy to prepare.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
1 package (2 rolls) store-bought pie crust
1⁄2 pound ground beef
1 small white onion chopped
1 tablespoon Adobo seasoning
1 teaspoon paprika
1 teaspoon cumin
1⁄8 teaspoon Cayenne pepper
1 cup shredded fontina cheese
olive oil for sautéing
1⁄2 cup sour cream
1⁄4 cup store-bought chimichurri sauce
Preheat oven to 400° and line two large baking sheets with parchment paper.
In a large skillet over medium heat, heat oil. Add chopped onion and cook until tender, about 5 minutes. Add ground beef and cook until no longer pink, about 8 minutes. Add seasonings and stir until well combined. Remove from heat and set aside.
Onto a lightly floured surface, roll out pie crust. Using a 3” cutter, cut out small circles. On half of the circle, place a spoonful of the beef mixture, then top with a small spoonful of cheese. Fold the pie crust over the mix then press a fork around the edges to seal the pie crust. Repeat with remaining ingredients then brush all empanadas with egg wash. While baking, combine sour cream and chimichurri sauce in a small serving bowl, cover and refrigerate until ready to serve.