Beef Empanada

yields 12 

Delectable pot roast-like goodness in every bite of these little hand held pies.  Savory beef, potatoes & carrots combined with creamy cheese and our Farm Stand salsa are a combination almost impossible to resist!  Pair with a simple spinach and arugula salad tossed with a tangy vinaigrette to make it a meal.  Great for lunch, brunch, dinner...or snack!

2-3 tablespoons olive oil

½ cup onion, minced

½ cup carrot, petite dice

1 cup potato, peeled, petite dice

1 lb. lean ground beef 

½ cup My Brother’s Farm Stand Salsa

8 oz. cream cheese, softened to room temperature

1 teaspoon salt

Prepared pie crust (enough for one double crust  8” or 9” pie)

1 egg, beaten for egg wash

Saute onion, carrot, potato in olive oil until carrot and potato are tender but not mushy. Add ground beef to the mixture and brown. Add cream cheese, My Brother’s Farm Stand Salsa. Season with salt.  Taste and adjust salt if needed.  

To assemble: On a lightly floured surface, roll out pie rounds. Cut six 5” circles from each round. Spoon filling in the middle of each circle. Brush edges with water. Fold dough over and crimp edges closed with tines of a fork.  Place onto parchment covered baking sheet.  Repeat until all circles have been filled. Refrigerate for at least 30 minutes.  Brush with egg wash and pierce each empanada with fork tines to allow steam to escape.

 Bake for 25 minutes in 400* oven.  Serve with additional My Brother’s Farm Stand Salsa.