Welcome to 2024! Nothing like a brand new year to share a new recipe that will be perfect for any party gathering or to enjoy during the rest of football season.
I finally made my own empanadas. I’ve missed getting them from food trucks since I no longer eat gluten containing foods. Having an option that also accommodates my family members who need to avoid dairy and eggs is an added bonus.
I will warn you that these will take some time to assemble and I did use one full recipe of the pie crust dough (3 disks of dough) to make about 25-ish empanadas… and I still had filling left. So, if you opt to purchase your pie crust, just make sure you buy extra so that you can make as many as possible.
With the filling you have left, if you don’t decide to make it all into empanadas, can be reheated and used to top nachos. I’ve been told by family members is a great way to continue to enjoy it until it’s finished off.
Ingredients
- 1 tablespoon avocado oil
- 1 onion diced
- 1 pound ground beef
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons melted dairy free butter (I use Earth Balance Soy Free)
- 1 recipe Chef Alinas Ultimate Vegan Pie Crust
Directions
- Prepare a large baking sheet with a sheet of parchment paper and preheat oven to 350 degrees.
- Heat avocado oil in a large skillet over medium high heat, then add diced onion. Cook until softened, about 5 minutes.
- Add ground beef and break up while it cooks with a spatula until you have small bits browning. Drain off the grease and then add the seasonings: oregano, garlic powder, smoked paprika, cumin, salt, pepper and tomato paste.
- Continue to cook until ground beef is fully cooked and seasonings are mixed into the meat.
- Set aside to cool about 5 minutes, while you roll out the first disk of pie crust dough.
- Using a drinking glass or a 4 inch round biscuit cutter, cut rounds from the dough.
- Using one round, add about 1 tablespoon of the ground beef mixture, and dampen the edges with a little bit of water using your finger.
- Fold over the top and press to seal the edge. Next, use a fork crimp the edges and place on prepared baking sheet.
- Continue until all disks from the pie crust dough are filled and placed on the baking sheet.
- Using a sharp knife cut a slit into the top of each empanada to allow the steam to escape while baking.
- Brush all of the prepared empanadas with the melted dairy free butter.
- Bake for 25-25 minutes until they are gold brown.
- Serve immediately.
