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Beef and Chorizo Empanadas

Savory, spicy, tangy meat filling in a pre-made pie crust and baked until golden brown.
3.75 from 4 votes
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Course Dinner

Ingredients
  

  • 1 2 pack refrigerated pie crusts
  • 1 lb lean ground beef
  • 1 lb chorizo
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 small can green chiles
  • 1/2 c birria sauce jarred or canned
  • 1 1/2 tbsp tomato paste

Seasoning

  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 3/4 tsp cayenne pepper
  • 1/2 c water if needed

Egg Wash

  • 1 egg
  • 2 tbsp water

Instructions
 

  • Break up lean ground beef and chorizo in a pot over medium heat.
  • Add a diced yellow onion and a small can of green chiles.
  • Continue breaking up the meat, onions and green chiles.
  • Cook for 10-15 minutes. Stir often.
  • Remove excess fat with paper towels but don't drain all the fat out.
  • Add minced garlic and cook 2 minutes.
  • Add seasoning, birria sauce and tomato paste. Mix and cook over low medium heat until the meat starts sticking to the pot. If that happens sooner than 15 minutes, add the 1/2 c water. Cook until the meat starts to stick to the bottom of the pot.
  • Remove the meat off the heat and allow to cool to room temperature.
  • Remove pie crusts from the refrigerator 30 minutes before unrolling.
  • Preheat the oven to 400 degrees
  • Unroll and cut into 4 equal pieces.
  • Fill each piece with 2 tbsp of meat filling and pinch of shredded cheese.
  • Fold the side over, press the edges together then crimp with a fork.
  • Beat egg and water together to create the egg wash.
  • Brush each empanada with the egg wash and bake on a parchment lined baking sheet for 20 minutes.
  • Cool for at least 30 minutes.
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