Cheesy Roast Beef & Mushroom Empanadas
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What You Need

  • ½ cup Sara Lee® Angus Roast Beef; finely chopped.
  • ¼ cup Sara Lee®  Provolone Cheese; finely chopped.
  • 1 pkg ready-to-bake pie crust (14 oz).
  • 2 cups cremini mushrooms; finely chopped.
  • 1 tsp fresh parsley; finely chopped.
  • 2 tsp heavy cream.
  • 1 tbsp shallots; minced.
  • 1 tbsp olive oil.
  • 1 tsp garlic; minced.
  • 1 egg.
  • To taste Fresh cracked black pepper.
  • 3½-4 in circular cookie cutter.

How to Make It

  1. Preheat oven to 450 degrees.
  2. Heat olive oil and garlic over medium-high heat in a medium sauté pan.
  3. Add shallots and sauté an additional 2-3 minutes.
  4. Add mushrooms and sauté for approximately 8-10 minutes.
  5. Stir in parsley and heavy cream.
  6. Remove from heat and let cool.
  7. Combine roast beef, cheese and mushroom mixture in a medium bowl.
  8. Unroll pie crust and using cookie cutter, cut 6-7 circles from each piece of dough.
  9. Whisk egg in a small bowl.
  10. Place a spoonful of mixture in center of dough circle.
  11. Fold over to form a crescent shape.
  12. Brush a little egg wash on edges and roll to seal.
  13. Brush top with egg wash and sprinkle with fresh cracked black pepper.
  14. Place on a baking sheet and bake until golden brown, approximately 10-12 minutes.
  15. Makes 12-14.
Tags: Herbs, Mushrooms

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