Name: Easy Leftover Meatloaf Empanadas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 empanadas
Ingredients: 2 ¼ cups unbleached all-purpose flour; ½ cup cold unsalted butter, cut into 1/2-inch cubes; 1 large egg; 1 ½ teaspoons salt; ⅓ cup water; 1 tablespoon distilled white vinegar; ½ pound leftover meatloaf, or more as desired; 2 ½ tablespoons chili powder; 2 tablespoons crushed bay leaf; 2 tablespoons cumin; 2 tablespoons garlic powder; 1 teaspoon salt; 1 tablespoon olive oil; 2 cloves garlic, minced; 3 egg yolks

Directions

Step 1

Sift flour into a bowl. Add butter, egg, water, and vinegar. Combine, mashing with your hands, until dough is well blended and sticks together.

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Step 2

Put meatloaf in a bowl and add chili powder, crushed bay leaves, cumin, garlic powder, and salt. Mash together until well mixed.
Step 3

Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes. Add meatloaf and cook until hot and browned, 3 to 5 minutes.
Step 4

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.
Step 5

Flour a work surface and roll out dough. Cut out 10 circles.
Step 6

Add an equal amount of meatloaf filling to each circle. Fold dough over and use a fork to enclose and seal empanadas. Place on the prepared baking sheet.
Step 7

Whisk egg yolks in a bowl and brush over empanadas.
Step 8

Bake in the preheated oven until slightly browned, 15 to 20 minutes.

Cook's Note:

Try using a cheese grater on the garlic; it is way faster than mincing. Also, the dough may rip, so be gentle.

Nutrition Facts

Per Serving:

285 calories; protein 9.3g; carbohydrates 26.1g; fat 16.1g; cholesterol 126.4mg; sodium 653.4mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts