Giant Empanadas

By TrayH

Serve these south-of-the-border meat pies whenever your family has worked up an especially hearty appetite. You'll see satisfied smiles all around the table.

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 unbaked pastry shells (9 inches)
• 1 egg yolk
• 1 tablespoon water
• Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

* In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain.

* Stir in tomatoes and seasonings.

* Simmer, uncovered, for 15 minutes, stirring occasionally.

* Place pastry shells on a baking sheet.

* Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges.

* Fold other half of pastry over filling and press edges to seal.

* Beat egg yolk with water; brush over pastries.

* Bake at 400° for 20 minutes or until golden.

* Cut into wedges to serve.

* Garnish with sour cream, tomatoes, cheese and/or lettuce if desired.