Green Chile Beef Empanadas
Recipe GLPR7ffb4d9f7c6ced
Golden, crispy pastry pockets filled with seasoned shredded beef, melty Monterey Jack cheese, and roasted green chiles. These handheld empanadas make a satisfying main course or appetizer, with a savory filling that combines tender meat with mild, earthy chiles and creamy cheese.
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Ingredients
2 (9-inch) refrigerated pie crusts
2 cups cooked shredded beef
1 cup shredded Monterey Jack cheese
1 (4-ounce) can diced roasted green chiles
Directions
Preheat your oven to 425 degrees Fahrenheit.
Carefully unroll the two pie crusts and lay them flat on a clean work surface. Divide each crust into four equal quadrants by lightly scoring or imagining an X across the circle.
On each of the four quadrants, layer 1/2 cup of shredded beef, 1/4 cup of shredded Monterey Jack cheese, and about 1 tablespoon of the diced green chiles. Distribute the ingredients evenly, keeping everything 1/2-inch away from the edges of the crust.
Place the second pie crust on top of the first one to cover all the filled quadrants.
Using a sharp knife or pastry cutter, cut an X through both layers of crust to divide it into 4 equal triangular sections.
Seal each empanada by pressing the edges firmly with the tines of a fork, creating a decorative pattern and ensuring the filling cannot escape during baking.
Transfer the four empanadas to a baking sheet lined with parchment paper. Make 2–3 small slits in the top of each empanada to vent steam.
Bake for 8 to 10 minutes, until the pastry is golden brown and crispy. Remove from the oven and let cool for 1–2 minutes before serving.
