Flank Steak Empanadas
This picture highlights the circles of pie crust, the beef/onion/tomato/mushroom mixture, Post-baked Empanadas (the picture up top shows them better), and for lunch the next day I put the leftover beef mixture in some tortillas & topped it with cheese!
- 1 lb flank steak
- 1 medium onion diced
- 1 cup asian mushrooms, diced
- 1 medium tomato, diced
- 1 box refrigerated pie crusts, softened
- 1 egg, beaten
- 3 tbsp butter
- Basil & Thyme (feel free to add any other spices you prefer)
- 1 tbsp Lemon Juice
- 1 tbsp Lime Juice
Pre-heat oven to 400 degrees
Line baking sheet with parchment paper
In skillet, cook steak over medium heat until cooked through, remove and let it cool, then dice.
Meanwhile, melt butter in same skillet, add onions
Cook onions about 4 minutes until clear, then add mushrooms
Cook onions and mushrooms about 4 minutes until they begin to carmelize
At this point I add my spices (I used Basil, Thyme, Lemon Juice, and Lime Juice)
Add tomatoes and beef back into skillet and cook for another 2-3 minutes.
Remove from heat and place in a bowl for easy access.
Unroll pie crust and spread on your work surface (I used a cutting board)
Roll out pie crust until 18in in diameter, use a 4in cookie cutter to cut circles out.
I re-rolled the dough to continue cutting circles so I didn’t have leftover dough.
Spoon dough onto circles, wet 1/2 the circle, then fold over. The dampness will help create a seal to keep it closed. Use a fork to press along the edges for a good seal. Keep repeating until all of the dough is used.
Place filled circles on the parchment lined baking sheet.
Brush tops with the beaten egg
Bake 15-20 minutes at 400 degrees.
Remove and serve.
Amount Per Serving: Calories: 357 Total Fat: 20g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 106mg Sodium: 222mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 25g