Beef & Cheese Empanadas

By Joann

Recipe came from Cooking with David on QVC

Ingredients

• 1 lb. brownd ground beef
• 1/2 medium onion, diced
• 2 tbsp olive oil
• 1/2 green bell pepper, diced
• 3 garlic cloves crushed
• 1/8 cup choped fresh cilantro
• 1/8 tsp oregano
• 1-1/2 tsp cumin
• 1 tbsp tomato paste
• 1/4-1/2 jalapeno, minced (optional)
• 1 cup shredded combination Montery Jack & cheddar cheese
• 1 box pie dough
• 1 cup vegetable oil for frying
• salt & pepper to taste

Details

Servings 8

Preparation

Step 1

Ground beed and onion in the olive oil. Drain excess grease. Add all the ingredients except for the cheese for additional 10 minutes, stirring occasionally, let cool. Roll out the ie dough on a lightly floured surface for 4-inch circles. Place a tsp of the filling 1/2 of each circle. Top with cheese. Brush the edges of the circle with water and fold it over the filling to make half-moon shapes. Seal by pressing the edges with tines of a fork. Place in freezer for approximately 30 minutes. Preheat the vegatable oil in a deep fryer or frying pan at medium temperature. Deep fry for about 5 minutes on each side then lace on a dish lined with paper towels. Press another layer of paper towel over the top.
Makes 8 empanadas.