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  2. Grande Beef Empanada

Grande Beef Empanada

Prepared pie dough is stuffed with a savory mixture of Ground Beef, raisins, chili sauce and seasonings. The recipe includes entrée or appetizer portions.

Cook Mode

Ingredients:

  • 1 pound Ground Beef (80% to 85% lean)
  • 1/4 cup raisins, chopped
  • 1/4 cup chili sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 refrigerated pie crust (1/2 of 15-ounce package)
  • Water
  • Toppings: Prepared salsa, salsa con queso, chopped fresh cilantro (optional)

Cooking:

  1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
    2. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  2. Stir in raisins, chili sauce, cumin, salt and pepper. Cook and stir 1 minute. Remove from heat.
  3. Unfold pie crust; place on baking sheet. Spoon beef mixture evenly over 1/2 of dough, leaving 1-1/2-inch border around edge. Moisten edge of dough with water; fold pastry over filling. Press edges of dough together with fork to seal. Prick center of dough with fork once or twice to form steam vents.
    4. Cook's Tip: Beef Empanada Appetizers: Increase refrigerated pie crusts to 3 or 1-1/2 (15-ounce) packages. Prepare Ground Beef filling as above. Roll out each pie crust to a 14-inch circle on a lightly floured surface. Cut 10 circles from each crust with a 3-1/2-inch round cookie or biscuit cutter, spacing the cutouts closely. Spoon a generous tablespoon beef filling in center of each circle, leaving 1/4-inch border around edge. Moisten edge of dough with water; fold pastry over filling to form half-circle. Press edges together with fork to seal. Place on baking sheet. Bake in 400°F oven 14 to 16 minutes or until pastry is golden brown. Serve as above. Makes 30 appetizers.
  4. Bake in 400°F oven 16 to 18 minutes or until pastry is golden brown. Serve with toppings, if desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!