Beef Empenadas Argentine

This empenada recipe is quick and easy and sure to please. You can bake these ones instead of frying them, too.

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Ingredients:

• 1 pound lean ground beef
• 2 medium onions, diced
• 1 medium red pepper, diced
• 1 medium sweet potato, baked, cooled and diced
• 1/2 cup beef broth
• 2 chipotle chilies in adobe sauce from one small can, finely minced (use gloves)
• 1 tbsp brown sugar
• 1/2 tsp salt
• 3 cans refrigerated crescent roll dough

Method

Place a large skillet over medium high heat and saute ground beef, onion and sweet potato. Add broth, chilies, brown sugar and salt, reduce heat and simmer until most of liquid has evaporated. Let cool. Preheat oven to 400 degrees and line 2 large baking sheets with foil, spray with nonstick spray. Separate crescent roll dough into squares, pressing perforations between 2 triangles. Divide filling evenly between squares leaving a border, fold over and seal edges with tines of a fork. Place empenadas on prepared baking sheets and bake for 12-15 minutes until golden brown. Serve with sour cream and salsa for dipping.

Notes: This is my short-cut recipe for making empenadas. The filling is so flavorful I can get away with using prepared dough and baking instead of frying.

Number of servings: 16-20

Submitted By: tyxe
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