Corned Beef and Cheddar Empanadas
Corned Beef and Cheddar Empanadas - A Delicious Twist on a Classic Dish
Looking for a tasty and easy-to-make appetizer that will impress your guests? Look no further than these delicious Corned Beef and Cheddar Empanadas! This dish is perfect for any occasion, from a casual get-together with friends to a fancy dinner party.
Ingredients (serves 6):
- 1 pound corned beef, cooked and shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/4 cup tomato sauce
- 1/4 cup water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 empanada discs
Cooking Tips:
- Make sure to cook the corned beef until it is tender and easy to shred.
- Use a good quality cheddar cheese for the best flavor.
- Don't overfill the empanadas, or they may burst open during cooking.
Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and green bell pepper and cook until softened, about 5 minutes.
3. Add the shredded corned beef, tomato sauce, water, garlic powder, cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Remove the skillet from the heat and stir in the shredded cheddar cheese.
5. Place the empanada discs on a baking sheet lined with parchment paper.
6. Spoon the corned beef and cheddar mixture onto each empanada disc, leaving a small border around the edges.
7. Fold the empanada discs in half and crimp the edges with a fork to seal.
8. Bake the empanadas for 20-25 minutes, or until golden brown.
9. Serve hot and enjoy!
Appearance and Taste:
These Corned Beef and Cheddar Empanadas are a beautiful golden brown color and have a crispy, flaky crust. The filling is savory and flavorful, with tender shredded corned beef, melted cheddar cheese, and a hint of spices. The combination of flavors and textures is sure to please any palate!
Type of Dish: Appetizer
Main Ingredients: Corned beef, cheddar cheese, empanada discs
