Empanada Recipe

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This empanada recipe delivers comforting, savory goodness.
To the foreigner, it's a "meat turnover" or "meat pastry." :)

This recipe has so much room for creativity, so adapt it to suit your tastes:
Change the meat to ground pork or chicken; even shredded pork or beef would be delicious.
Add mixed vegetables.
Add a touch of tomato sauce.
And of course, more seasonings -- like cayenne pepper for those that like it spicy.
These little taste treats would be great packed for lunches.

1 lb. lean ground beef
1 clove garlic, minced or 1/2 tsp. garlic powder
1 small onion, minced
1 cup diced potatoes; boiled for 5 minutes.
1/2 tsp. salt
1/4 tsp. pepper
Granulated Knorr seasonings to taste.
Prepared Pie Crust, or you can use my homemade pie crust recipe.

1. In large fry pan, heat a little oil and saute the onion & garlic.
2. Add ground meat, brown & crumble; season with salt, pepper & Knorr seasonings.
3. Add drained, pre-boiled potatoes & heat through until potatoes are completely cooked.
Add 1/2 - 3/4 cooked vegetables at this time if you want.
4. Taste & season accordingly with salt & pepper.
5. On a floured surface, roll out pie crust to 1/8 inch thickness; cut in 4 or 5 inch circles with biscuit cutter.
6. Fill pie crust rounds with 1 generous tablespoon of mixture. Fold into crescent shape; wet edges, press with fork or fingers to seal.
7. Deep fry until golden brown. Drain.
Instead of deep frying, these can be baked in a 425 degree oven for 15 to 20 minutes or until golden brown.

The recipe doesn't call for it, but I think these empanadas would taste smashing dipped in gravy.

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