Ingredients40 m servings 193 cals
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes.
- Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet.
- Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.
- Bake in preheated oven on middle rack until golden brown, about 20 minutes. Serve with picante sauce for dipping.
- Cook's Notes:
- After you form the empanadas and before you bake them, you can freeze them on a baking sheet then transfer them to a freezer storage bag.
- Ovens may vary in time and temperature. If after thawing the empanada dough and you find it still stubborn to separate, microwave it for 10 seconds or more. You can add more chili garlic sauce to your liking.
Per Serving: 193 calories; 7.3 g fat; 25 g carbohydrates; 8.1 g protein; 90 mg cholesterol; 420 mg sodium. Full nutrition
ReviewsRead all reviews 3
Mmmmm . . . these are delicious! This was my first time making empanhadas, and I loved these! The package of empanada wrappers that I bought only had 10 wrappers, so I scaled this down to 10 ser...
Absolutely delicious! I ate way too many of these in one meal. Don't forget to work quickly as the empanada dough can get a little sticky if it warms too much. Also, next time I might try add...