This week’s 5 Ingredient Friday recipe is Cheesesteak Empanadas.
| [em-puh-nah–duh; Sp. em-pah-nah–th ah]
–noun Latin-American Cookery . a turnover or mold of pastry filled with chopped or ground meat, vegetables, fruit, etc., and usually baked or fried. [dictionary.com]
There was a Food Truck here in Philadelphia that was called Far From Home Cafe. They served a number of items such as Burgers, Tacos, Fries, Sweets, and Empanadas. Their Empanadas were a HUGE hit. That’s all you heard people talk about…how wonderful they were. They had a bunch of different flavors and they all sounded delicious. Unfortunately [for Philly] they’ve recently closed up shop to pursue a book deal and consulting opportunity [but good for them!]. I never had a chance to try their Empanadas, but I can imagine they were out of this world. I came across Empanada discs at the grocery story and I figured I’d try to make them myself!
We really enjoyed the Cheesesteak Egg Rolls that we made a while back, so I figured I’d use that same idea to make the Empanadas. They ended up turning out great and I loved the flavor.
- 1 Pack of Empanada Discs (found in the frozen food section near Goya)
- Beef (whatever you use to make Cheesesteaks – I used Philly Gourmet Steaks)
- 1 medium onion, diced
- American Cheese (shredded or slices)
- 1 egg, beaten
Preheat the oven to 375 degrees.
Cook the steak in a large pan. When it’s fully cooked, put the beef in a strainer with a bowl beneath so that the fat drains out.
Cook the onions in a tiny bit of the fat until they are a light golden brown. Add the steak in and incorporate the onions and the steak.
You have a few options for the cheese – you can either add it in with the steak and onions, or you can put it on top of the beef as you are making the Empanadas. I did a little of both – you can never have to much cheese! 😉
Roll out the Empanada disc from top to bottom (I usually only do it once; you don’t want it to get too thin).
Place some of the steak & onion mixture in the center of the Empanada disc. Add some cheese if you desire.
Fold the shell over into a half moon shape. Push the edges together with your fingers and then seal it with a fork.
Place the Empanada on a baking sheet lined with Parchment paper. Brush the outside with the egg wash. Repeat until you’ve used up all of the steak and Empanada discs.
Place the Empanadas in the preheated oven for about 20 minutes, until they are golden brown.
Place on a dish lined with a paper towel and allow to cool for about 5 minutes or so. Enjoy!
I really loved these. Since they were baked, they weren’t greasy at all. They browned very nicely and turned out great. These can be fried, but for a healthier option you should bake them. These are definitely going in my recipe box. They would make wonderful appetizers for get-togethers.