Baked Empanadas
TO MAKE THESE BAKED EMPANADAS YOU WILL NEED:
1 tablespoon Olive Oil
1 Medium Onion, finely diced
1 Carrot, finely diced
1 Celery Rib, finely diced
2-3 Garlic Cloves, minced
1 pound Ground Sirloin or ground beef
1 teaspoon Salt
½ teaspoon Dried Oregano
¼ teaspoon Cumin
¼ teaspoon Black Pepper, or to taste
8 ounces Can Tomato Sauce
2 tablespoons Water, divided
1 teaspoon Worcestershire Sauce
10 Empanada Discs (13-ounce package) or pie crusts
1 Egg, slightly beaten
YOU WILL ALSO NEED
Parchment paper
Fork
Paring knife
COOK’S NOTES
Depending on where you live you may be able to find empanada discs in the freezer section of larger food chains or Latin markets. They’re round, thin dough discs that come frozen, usually ten to a pack. Defrost the discs according to package directions prior to use.
PREP WORK
In a recipe where the spices are all added at the same time, prepare a seasoning mix. That way you’re not standing over the pot measuring out spices. Add the salt, dried oregano, cumin, and black pepper to a small bowl. Stir to combine.
Dice the onion, carrot, and celery. They’re all going in at the same time to keep them in the same bowl. Mince the garlic.
