Empanadas personify simplicity
Family-sized feast is quick and easy to prepare
cheese
1 pkg. (400 g) refrigerated pie crusts
1 egg, beaten
In a large non-stick skillet, cook beef, garlic and onion over medium-high heat, breaking up beef with a spoon for about 10 minutes or until beef is no longer pink; drain off any fat. Stir in ½ cup water, asparagus, tomatoes, flour, paprika, oregano, cumin, pepper and salt; reduce heat to medium and simmer for 10 minutes or until slightly thickened and asparagus is tender. Transfer to a bowl and refrigerate to cool completely. Stir in cheese.
On a lightly floured surface, roll out each pie crust into a 11 ½-inch circle; place each on large parchment paper-lined rimmed baking sheet. Spoon half of the beef mixture onto half of each crust, spreading to within ½ inch of edge. Brush edge of each crust with beaten egg. Fold unfilled half of each crust over filling into halfmoon shape; press edges with fork to seal. Prick tops with fork in several places; brush lightly with beaten egg.
Bake in a 400 F oven for 20 to 25 minutes or until golden brown. Cut into wedges to serve.
Tips: Prepare filling up to a day ahead, cover and refrigerate. Other optional filling additions include 1 chopped hard-cooked egg and/or 50 ml (¼ cup) sliced green olives.
Nutrition information per
serving: 427 calories; 24g protein; 23g fat; 30g carbohydrate; 3g fibre.
These family-sized beef-andvegetable empanadas make for an easy weeknight dinner that everyone will love. Serve with a green salad topped with cucumber slices and tomato wedges.
Giant Empanadas
Makes: 6 servings.
1 lb. extra-lean ground beef
3 cloves garlic, minced
1 onion, chopped
1 lb. local asparagus, trimmed and cut into ½-inch pieces
2 greenhouse tomatoes
1 Tbsp. all-purpose flour
2 tsps. paprika
1 tsp. each dried oregano and cumin
½ tsp. pepper
¼ tsp. salt
125 ml shredded old cheddar