I love when I find a recipe and think, "I can do that, but maybe different," and it actually works out. I found a recipe like this that was for broccoli and cheese stuffers. I changed it and created some yummy empanadas that are baked instead of fried and I put together an avocado cream sauce to go with them. Really easy and my family really liked them!
Baked Cheesy Beef Empanadas
1 egg with 1 tbsp. water for egg wash
2 cans french bread dough (I used Pillsbury dough in a can.)
1 lb. ground beef
1/2 cup jarred cheese, like Cheese Wiz
1 tbsp. olive oil
1/2 cup finely chopped onion
2 finely chopped garlic cloves
1 tsp. cumin
1 packet Fiesta Ranch Hidden Valley dip/dressing mix
Preheat oven to 425. Cook onion and garlic in olive oil over medium heat. Add meat and brown until done. Sprinkle packet of Ranch mix and cumin over meat. Stir to coat the meat in the spices. Add cheese and stir until cheese is melted.
Flour a surface and rolling pin and roll the dough out to approximately 1/4 inch thick. Cut the dough into 4" circles.
Spoon approximately 2 tbsp. into the middle of the dough. Fold the dough over and crease it with a fork.
Place the empanadas on a greased cookie sheet and brush with the egg wash.
Bake for 15 minutes or until golden brown.
Avocado Cream Sauce
2 avocados
1/2 cup sour cream
juice of 1 lime
1/2 cup cilantro
1 tsp. cumin
1/4 cup chopped tomatoes
1 tsp. Kosher salt
3-5 tbsp. water
Mix the ingredients in the blender, starting with 3 tbsp. of water and adding in small amounts of water until sauce is to the thickness of your liking. It was delicious for dipping the empanadas in!
