Flank Steak Empanadas
My family loves when I make Flank Steak Empanadas.
These Beef Empanadas are made with flank steak, vegetables and spices, nestled snugly in pie crust, then baked until they are golden brown and crispy.
TIPS TO MAKE EMPANADAS:
- Use store bought pie crust, or puff pastry to save time on busy weeknights!
- This recipe shows how to BAKE EMPANADAS instead of frying them, to also save time and calories 🙂
- The filling can be made ahead of time, then assembled right before baking, speeding up the process even more.
- You can use other types of protein, to substitute for Flank Steak. Smoked Sausage, Ground Beef, Chicken, Pork, Turkey, etc. work well, as do thinly sliced chicken slices, pork slices, and other types of beef.
HOW TO STORE LEFTOVER EMPANADAS:
Make sure you store all leftovers in an airtight container in the refrigerator, they will last up to 3 days.
HOW TO FREEZE EMPANADAS:
Place empanadas (baked or unbaked) on a baking sheet lined with parchment paper, and freeze for 3-4 hours.
Remove from freezer.
Transfer to a Ziploc Freezer Bag, CLEARLY LABEL contents and date, return bag to freezer.
To bake uncooked empanadas that are frozen, bake for 25 minutes at 400 degrees.
When reheating empanadas that were cooked before freezing, it is preferable to allow them to unthaw overnight in the refrigerator, but can be done in the microwave as well. Once thawed, empanadas can be reheated in the microwave or the oven at 400 for about 15 minutes or until warmed through.
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!
Flank Steak Empanadas Recipe
Ingredients
- 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
Instructions
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 106mgSodium: 222mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 25g
Pam H.
Tuesday 5th of November 2013
This recipe seems easy enough to make, and I know my husband will enjoy it. He loves Mexican food. I try to be creative in the kitchen, but I need easy-to-follow recipes, like this one.