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CORNED BEEF EMPANADAS

Recipe as seen on:

The Balancing Act

12 Empanadas

Directions:

Prep work

  • Sprinkle a little flour on your work surface
  • Open and roll out each dough
  • Cut six  4 inch diameter circle from each pie dough for a total of 12
  • Mix all the ingredients of the filling in a large bowl, and divide into 12 portions
  • Wisk the 2 eggs in a little bowl and set aside

Assemble the empanadas

  • Place a portion of filling in the center of each dough circle (keep a ¾ inch border all around clean)
  • Brush egg wash on the ¾ inch rim
  • Fold dough in half and crimp the edges with a fork creating a sealed half-moon pocket of yumminess

Cook and serve

  • Place empanadas in pre-greased cookie sheet
  • Brush the top with remaining egg wash
  • Preheat oven  at 375 and cook the empanadas  20 minutes or until hot and golden brown
  • Serve hot with a dipping sauce and enjoy

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Ingredients:

  • For the filling
  • 2 cup rough chopped corned beef
  • 1 cup shredded swiss cheese
  • 1/2 cup sauerkraut drained and squeezed
  • 2 tbsp rough chopped sweet pickles
  • For the dough
  • 1 package store bought pre-rolled pie dough (2 pack)
  • 2 eggs

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CORNED BEEF EMPANADAS