Spicy Chili Empanadas

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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

Course Appetizer, Main Course

Cuisine American, Venezuelan

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 571kcal

Ingredients

For Chili

1 lb Lean Ground Beef
1 can Diced Tomatoes drained
1 can 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

US Customary - Metric

Instructions

For chili (using the pressure cooker)

Add olive oil to the pressure cooker and press the saute button
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
When browned add the spices and mix well. Add the water, beans and canned tomatoes
Place the lid on the pressure cooker and cook on MANUAL HIGH for 15 minutes
When the machine beeps, let out the steam. (QUICK RELEASE)
Open the lid and check for seasoning
Let the chili cool before assembling empanadas

For empanadas

Preheat oven to 400 degrees F
Open can of dough a unroll on the counter. Using a rolling pin, roll the dough until to 1/4" thick
Cut out circles using a glass or a cookie cutter
Place the circles on a greased cookie sheet. Mound some chili and shredded cheese in the middle of the circle. Do not overfill them
Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed
Brush the tops of the empanadas with the beaten egg and bake for 10-15 minutes or until browned on top
Enjoy!

Notes

*You may also use refrigerated biscuit dough or thawed frozen empanada dough

Nutrition