Love meat pies? If do, you should try this yummy Filipino beef empanada. The savoury good ness is sealed in a crusty pastry that's baked to perfection!
½teaspoonchili powder (chilli powder in British English)
½cuponions - chopped
¼teaspoonsalt
14ouncestomatoes - with green chilis and drained
1mediumegg - beaten
½cupMonterey Jack cheese - shredded
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cook onion and ground beef until cooked, drain, and stir in salt and chilli powder.
Unroll the pie crust on an ungreased cookie sheet. Spoon 2 cups of the beef mixture onto half of each pie crust. Spread mixture to within a 1/2 inch of the edge.
Top each with 1/4 cup of shredded cheese. I forgot and had already closed it up by the time I realized this, so I added it to the top of the empanadas for the last couple of minutes of cooking.
Brush edges with beaten egg, and then fold the top half over the beef mixture. Use a fork to seal the edges. Make a couple slits at the top and then brush the top with the beaten egg.
Bake for 20 to 25 minutes and then cut into wedges.