Easy Baked Empanada Recipe
My husband and I were on a Blue Apron kick for a while. I really do enjoy many of their recipes and the experience of trying ingredients and flavors that I have never cooked with before. My reason for putting Blue Apron on hold for a while is due to the fact that A.) I am trying to eat cleaner, and B.) the prep can be a little challenging with three little ones running around. If you are a couple and have either no kids or older kids I HIGHLY recommend it; you will love it.
Anyway, I do still make many of the Blue Apron recipes, but have tweaked some of them to suit our needs and taste. One recipe that is my husband's all time favorite, and one that typically everyone seems to enjoy, is this empanada recipe. What I am listing below is how I now make it and not the Blue Apron recipe; it is pretty much inspired by the original Blue Apron recipe. Hope you give it a try and let me know how you like it!!
Note: This is not a clean recipe, but if you are going to cheat a little this is a good one, wink wink.
See photos below that show you the steps, and excuse my messy cutting board - I was doing a lot of food prep that day!
1-2 pounds ground beef (or turkey, I tend to always buy packages that are over a pound since it cooks down)
1, 8 ounce can tomato sauce
1/4 cup sliced almonds
1/4 cup dried apricots, chopped
1/2 red onion diced small
1 package McCormick Chipotle Taco Seasoning
1-2 Packages of Large Empanada Wrappers (I use Goya brand found in the freezer section, you must defrost them before using for this recipe)
Salsa or Pico de Gallo
Preheat oven to 425 degrees.
Line baking sheets with parchment paper (you could use cooking spray, but I personally LOVE the results you get with using parchment paper when baking is always much better).
Be sure your empanada wrappers are defrosted.
1. In a large pan on medium/medium high heat brown beef, add red onion in with the beef during browning.
2. Once beef is cooked through, carefully drain the fat.
3. Add seasoning packet, apricots, almonds, can of tomato sauce and a little water if the meat seems a little dry with only the tomato sauce (about 1/4 cup of water).
4. Stir to combine and simmer on medium/low heat until the liquid cooks down (just like making tacos!)
5. Remove from heat.
6. On a clean work surface lay out empanada wrappers. Scoop 2-3 tablespoons (depends how stuffed you want/can get them) of meat mixture into the middle of the wrapper.
7. Use a little water on the tip of your finger and go around the edge of the wrapper. This will act like glue and help the ends adhere more effectively.
8. Fold over the wrapper to make a half moon shape. Seal the edges by pressing down with the edge of a fork.
9. Place empanadas on baking sheet. Place in oven and bake 16-20 minutes (depending on your oven) or until golden brown.
10. Remove and serve with sour cream, salsa and crumbled quest fresco (or whatever topping you prefer)!