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This all-in-one meal is a real crowd pleaser. Everyone loves this new take on an old favorite. The meat and potato mixtures can be made ahead and even frozen for later use.
Yield: 6 empanadas
1 (24-ounce) package frozen 7-inch pizza rounds, thawed in refrigerator
1 egg, lightly beaten
1 large onion, diced
1 tablespoon oil, suich as Gefen Canola Oil
1 pound lean ground beef
1/2 teaspoon Gefen Salt
pinch of Pereg Black Pepper
1/2 cup frozen peas and carrots (optional)
1/2 cup water or broth
6 medium potatoes, peeled and cubed
1 teaspoon Gefen Salt
1/2 teaspoon Pereg Pepper
1 onion, finely diced
1/4 cup oil, such as Gefen Canola Oil
Sauté onion in oil until translucent. Add ground meat and cook until browned, breaking up chunks into smaller pieces as it cooks. Add salt and pepper, peas, and carrots (if using), and broth. Simmer on low for 20 to 30 minutes, until most of liquid is evaporated. Pour out or strain any remaining liquid.
Place cubed potatoes in a large pot with water to cover. Bring to a boil, then reduce to a simmer. Cook approximately 25 minutes over a medium-high flame until soft enough that a fork can easily break up the pieces.
In a frying pan, sauté onion in oil for around 15 to 20 minutes, until soft and caramelized.
Mash potatoes with salt and pepper until smooth. Add sautéed onions and mix until combined.
Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with Gefen Parchment Paper.
Lay a pizza round on a flat surface. Place one-fourth cup mashed potatoes on center of dough. Flatten slightly and top with one-fourth cup meat mixture. Fold dough in half and seal shut using a fork or your fingers. Make two to three slits on top of empanada to vent. Repeat with remaining dough.
Brush tops of empanadas with beaten egg. Bake in preheated oven for 25 to 35 minutes, until tops are golden brown.
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