Basil-Squash, Beef & Cheese Empanadas

10 minutes Prep Time
22 minutes Cook Time
20 Servings

These empanadas are filled with a flavorful blend of ground beef, butternut squash, and spices. The secret?  Red Gold Mild Diced Tomatoes + Green Chilies and Red Gold Sweet Basil Tomato Paste.  It adds that extra kick you’ll love!   @brightmomentco   @thefeedfeed

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 chopped yellow onion
  • 1 1/2 cups chopped butternut squash
  • 2-3 minced garlic cloves

  • 2 tablespoons Red Gold Sweet Basil Tomato Paste 6 oz

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

  • 1 can Red Gold Mild Diced Tomatoes + Green Chilies 10 oz

  • 1/4 cup chopped fresh basil
  • 3/4 cup shredded cheddar
  • 2 refrigerated pie crusts or homemade, recipe below
  • 1 beaten egg for brushing crust
  • poppy seeds for topping, optional

Instructions

Make the Filling – Step one

In a large skillet over medium-high heat, add the olive oil and warm for 1 minute.  Add the beef in small chunks to brown untouched for 4-5 minutes until edges are crispy. 

Step two

Break up the beef with a spatula, add the chopped onion, squash and garlic.  Sauté for 3-4 minutes.  Add the tomato paste and stir until well incorporated.

Step three

Add the spices and diced tomatoes.  Mix well and cook another 2-3 minutes until any tomato juice has slightly thickened.  Turn off the heat, then stir in the fresh basil and cheddar cheese until melted.

Step four

Let the beef mixture come to room temperature while you preheat the oven to 400°F.  Line 1-2 large baking sheet pans with parchment paper.  

Step five

Use a 3-4″ cookie cutter to cut circles out of your rolled pie crusts.  Place them 2″ apart on the prepared pans.

Step six

Spoon about 2 tablespoons of the beef mixture into the centers of each circle.  Fold over dough and seal edges together with a fork (crimp the edges together).   Brush the empanadas with the beaten egg and sprinkle with poppy seeds if desired. Bake for 12-15 minutes until golden and crispy on top.

Homemade Pie Crust – Step seven

Add flour, sugar and salt into a food processor, mix for 30 seconds.  Add the cubed cold butter and pulse on low until all flour has absorbed the butter.  While running on low, add the cold water just until the dough begins to pull away from the food processor bowl. Start with 5 tablespoons, then work adding one tablespoon at a time.  Be careful not to overmix!

Step eight

Transfer the dough to a clean surface, separate into 2 parts.  Flatten the two parts into flat 1″ thick disks, wrap tightly in plastic wrap, then chill in the fridge for at least 30 minutes to overnight.  When ready to use, roll out dough to 1/8″ thick on a lightly floured surface.  Continue to follow the regular empanada steps.

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