Spicy Chili Empanadas
These Spicy Chili Empanadas are not only delicious but super easy to make. The perfect way to reuse your chili leftovers. Enjoy as appetizers or entrees
Ingredients
For Chili
- 1 lb Lean Ground Beef
- 1 can Hunt's Diced Tomatoes (14.5 oz) drained
- 1 can Bush's Chili Beans (I used Pinto Beans) do not drain
- 1 can Ro*tel Original (10 oz) drained
- 2 tablespoons Chili Powder
- 1 tablespoons Cumin
- 1/2 teaspoon Cayenne Pepper add more if you'd like
- 1 Onion Chopped
- Salt and pepper to taste
- 1/2 cup Water
- 2 teaspoons olive oil
For Empanadas
- 3 cans Refrigerated Pizza Dough *
- 1 cup Shredded Cheese
- 1 Egg lightly beaten
Instructions
For chili (using the pressure cooker)
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Add olive oil to the pressure cooker and press the saute button
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Add the onion and cook until softened. About 3-4 minutes. Add the beef and brown while breaking the meat apart with a wooden spoon. Season will salt and pepper
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When browned add the spices and mix well. Add the water, beans and canned tomatoes
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Place the lid on the pressure cooker and cook on MANUAL HIGH for 15 minutes
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When the machine beeps, let out the steam. (QUICK RELEASE)
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Open the lid and check for seasoning
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Let the chili cool before assembling empanadas
For empanadas
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Preheat oven to 400 degrees F
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Open can of dough a unroll on the counter. Using a rolling pin, roll the dough until to 1/4" thick
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Cut out circles using a glass or a cookie cutter
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Place the circles on a greased cookie sheet. Mound some chili and shredded cheese in the middle of the circle. Do not overfill them
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Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed
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Brush the tops of the empanadas with the beaten egg and bake for 10-15 minutes or until browned on top
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Enjoy!
Recipe Notes
*You may also use refrigerated biscuit dough or thawed frozen empanada dough