Shredded Beef Empanadas

Yet another use for that delicious shredded beef! I made an entire chuck roast on Friday, so I would have plenty for my mexi-meals.

1 frozen puff pastry sheet, thawed
1 cup shredded beef
Queso Anejo (or any mexican cheese will do)
1/2 red onion, sliced in rings
1 TB olive oil
1 tsp Adobo seasoning (from Goya)

Egg wash:
1 egg yolk
1 tsp water

Oven 350F

In a small pan, saute the onion rings in the olive oil, and add the Adobo. When transluscent, remove from heat and set aside.

Take the thawed puff pastry sheet and sprinkle with flour enough for it to be workable. With a rolling pin, roll out the dough to a thin sheet. It may stretch back a bit, that's OK.

With a glass or cookie cutter, cut little rounds of dough. Be sure to keep them close, the dough is close to impossible to reuse. Once you have your rounds, start assembling. Add a small amount of beef to one side of the dough.


Add a little onion, and some cheese, and fold over itself. Wet the edge of the dough if it's not sealing well.


Crimp with a fork, so it's sealed completely.


Place all the empanadas on a baking sheet or stone, with parchment paper. Brush with egg wash. Bake in a 350F oven for 20-30 mins, until browned.


These were a winner at the July 4th cookout. I served them with ranchero sauce and some cilantro-lime sour cream for dipping.