Smoked Empanada Beef Casserole
A twist on traditional Uruguayan empanadas, this casserole features smoked beef and a crispy empanada crust.
Ingredients
- ●1 pound Lightly Smoked BeefShred or chop into small pieces
- ●1 package Uruguayan Empanada DoughFollow package instructions to thaw and prepare
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 teaspoon Chili FlakesOptional for some heat
- ●1 cup Shredded CheeseCheddar or Mozzarella work well
- ●1 cup Beef BrothFor the casserole sauce
- ●2 tablespoons Olive OilFor brushing empanada crust
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Thaw and prepare the empanada dough according to package instructions.
- 3
In a large skillet, cook the chopped onion and minced garlic over medium heat until softened.
- 4
Add the shredded smoked beef and cook until heated through.
- 5
Stir in chili flakes (if using) and beef broth.
- 6
Spoon the beef mixture into the center of each empanada dough round, leaving a 1/2-inch border around the edges.
- 7
Brush the edges with olive oil and fold the dough over the filling, pressing edges to seal.
- 8
Arrange the empanadas in a single layer in a 9x13-inch baking dish.
- 9
Brush the tops with olive oil and sprinkle with shredded cheese.
- 10
Bake for 25-30 minutes, or until the empanadas are golden brown and the cheese is melted and bubbly.
- 11
Serve hot and enjoy!