Tasty Treats!!! You know you wanna learn how to make Empanadas!



-          2 Tablespoons olive oil.

-          ¼ Cup finely chopped.

-          Green pepper.

-          ¼ Cup finely chopped onion.

-          1 Garlic clove, crushed.

-          ¾ Pound lean ground beef.

-          2 Tablespoons alcaparrado.

-          ¼ Cup tomato sauce.

-          ¼ Cup cooking sherry.

-          1 Refrigerated pie crust.

-          (15-ounce package).

-          1 Egg beaten.


1.       Heat olive oil in large nonstick skillet over medium-high heat. Add green pepper; cook and stir 1 to 2 minutes. Add onion and garlic; cook and stir onions are light brown and translucent. Add ground beef; cook and stir until beef is not pink, breaking up into small crumbles. Pour off drippings if necessary. Pre- heat oven to 375F.

2.   Stir in alcaparrado, tomato sauce and sherry; simmer over low 15 minutes stirring occasionally. Remove from heat.

3.       Unfold pie crust; place on sheet of waxed paper. Lightly dust pie crust with flour and gently roll out with rolling pin. Using a 2- ½ inch round cutter or a drinking glass cut out circles. Lay circles on a nonstick or lightly buttered baking sheet. Spoon 1 tablespoon beef mixture onto each dough circle, leaving a slight border around edge. Moisten edge of dough with water; fold pastry over filling. Press edges of dough together with fork to seal. Prick center of dough with fork once or twice to form steam vents. Lightly brush tops with egg wash.

4.       Bake in 375F over 15 minutes or until pastry is golden brown. Set aside and cool.