Empanadas con Questo

By Janes_kitchen

Ingredients

• SAUCE:
• 1/2 LB beef sirloin steak, trimmed & cut into 1/4" cubes
• 1/2 tsp cajun spice blend
• 1/2 tsp dried oregano leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 TBL vegie oil
• 1/4 C diced onion
• 1/4 C frozen corn kernels
• 1/4 C thick style salsa
• 2 TBL beef broth
• 1 TBL tomato paste
• 1 box frozen puff pastry (17oz) thawed
• 1 egg
• 1 TBL water
• 1 TBL unsalted butter
• 1 TBL flour
• 1 C whole milk
• 1 C shredded pepper jack cheese

Details

Servings 8

Preparation

Step 1

preheat oven to 400

toss beef w/ cajun spices, oregano, S & P to coat

saute beef in oil in saute pan over med-high heat 3 min
remove from pan
add onion - saute 1 min
stir in corn, salsa, broth & tomato paste
simmer until thick - abt 1 min
then return meat & juices to pan
simmer 1-2 min
then spread on baking sheet
chill briefly in freezer (do not freeze solid)

cut 4 circles from each pastry sheet
whisk egg & water together
remove filling from freezer & place 1 TBL in center of each circle
moisten edge w/ water
fold pastry over filling & seal
place empanadas on baking sheet coated w/ nonstick spray
bake until golden - 15 min

melt butter for sauce in sm. saucepan over med heat
whisk in flour
cook abt 1 min
gradually add milk, whisking constantly until incorporated
stir in cheese until melted
season w/ S & P
serve w/ empanadas

MAKE IT AHEAD:
YOU CAN FILL & SHAPE EMPANADAS UP TO 1 DAY AHEAD, COVER W/ PLASTIC & REFRIG

TO MAKE A COUPLE OF WEEKS IN ADVANCE, FREEZE FILLED EMPANADAS 1 HR ON BAKING SHEET, THEN TRANSFER TO RESEALABLE PLASTIC BAG & FREEZE
THAW & BAKE AS DIRECTED