Empanadas ala AC

I have a little chef in the house, my 10 year old, oh so talented daughter. A few weeks ago we decided to make emapanadas. She did it almost ALL the work herself and they turned out delicious. I'm so proud. Here is 'our" recipe.

Beef and Potato Beef Empanadas
1 lb. ground beef
2 medium potato, diced small
2 garlic cloves, minced
1 small can chopped green chilis
1 tbsp canola oil
1 tsp Cumin
1 tbsp Chili powder
1 tsp Paprika
1 cup salsa
sea salt & pepper
2 boxes Pillsbury pie dough - 3-4 inch round template (we used clear chinese plastic container)

Heat a skillet over medium high heat. Add a little oil (about 1 tbs. or more) when hot. Add potato and season with cumin and chili powder, sea salt and pepper. Sautee. Add lid to cook the potatoes through (about 10 minutes). Add garlic and saute for a few more minutes (2). Add ground beef and saute until browned. Sprinkle beef with paprika and maybe more salt and pepper to taste. Add salsa and chilis. Cook with beef mixture for a couple minutes. Make sure to taste!

Preheat oven to 400 degrees. Dust clean counter with flour. Unroll the pie pastry and roll a little thinner with a rolling pin to your liking. Cut out rounds (I got 10 -12 rounds out of one pie crust). Fill each empanada with a tablespoon of filling. Encase filling with dough by folding over the dough and pressing the dough closed at the edges. Take a fork tine and press down along to the edges to seal. Place on a slightly greased cookie sheet. Repeat with 2nd pie dough sheet. Make sure to poke a couple air holes in the tops of the empanadas. Bake in the oven for 20 minutes or until golden brown. Remove from oven and let cool for a few minutes. Serve warm and ENJOY! Delicious!

before
after