Sweet & Savory Beef Empanadas

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Chicken Bouillon Powder

1 1/2 cups

Apple Juice

1/2

Medium Yellow Onion , chopped

2 cloves

Garlic , finely chopped

1/4 tsp

Crushed Red Pepper Flakes

1 lb

Boneless Ribeye Steak , thinly sliced

1 Tbsp

Vegetable Oil

1 can
(4 oz)

Diced Green Chiles , drained

12

Empanada Dough Shells

1

Large Egg , lightly beaten

Cooking Instructions

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Step 1

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

Step 2

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.

Step 3

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) .

Step 4

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.

Step 5

Drain the marinade, reserving the meat and onion.

Step 6

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.

Step 7

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

Step 8

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 Large Egg (1) .

Step 9

Bake for 30 minutes or until golden.

Step 10

Serve warm.