Sweet & Savory Beef Empanadas

Preheat the oven to 350 degrees F (180 degrees C).

Heat the Apple Juice (1 1/2 cups) in a medium, microwave-safe bowl for 1 minute or until warm. Dissolve the Chicken Bouillon Powder (1 Tbsp) in the warm juice.

Pour the mixture into a large bowl. Stir in the Yellow Onion (1/2), Garlic (2 cloves), and Crushed Red Pepper Flakes (1/4 tsp).

Add the Boneless Ribeye Steak (1 lb) to the marinade. Massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour.

Drain the marinade, reserving the meat and onion.

Heat the Vegetable Oil (1 Tbsp) in a large skillet over medium-high heat. Cook the beef in a single layer for 2 to 3 minutes per side or until browned. Repeat with remaining slices of beef and onion.

Finely chop the cooked meat and place in a large bowl with onion. Mix in the Diced Green Chiles (1 can) and reserve.

Place 2 rounded tablespoons of beef mixture in the center of each Empanada Dough Shells (12). Fold the edge over the filling to form a half circle. Crimp edges to seal. Place on a baking sheet and brush with the Farmhouse Eggs® Large Brown Egg (1).

Bake for 30 minutes or until golden.

Serve warm.