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Beef Burgundy Style Empanadas

Name: Beef Burgundy Style Empanadas
Prep time: 45 min
Total time: 1 h 40 min
Yield: 20
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onion; 1 clove garlic, mashed or pressed; 1/2 lb beef top sirloin, flank or skirt steak, cut into small cubes; 1/4 cup red wine; 3 tablespoons whipping cream; 1 can (4 oz) mushroom pieces and stems, drained, chopped; 1/2 cup chopped cooked carrots; Salt and pepper to taste; 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on boxes; 1 egg; 1 tablespoon milk; 2/3 cup sour cream; 1 teaspoon finely chopped fresh chives

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Prep 45 min
Total 1 hr 40 min
Servings 20

Refrigerated Pillsbury™ Pie Crusts, beef and wine make these little pastries a wonder for any party!

By Tablespoon Kitchens

Updated May 3, 2021

Make With

Pillsbury Pie Crust

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, mashed or pressed
1/2 lb beef top sirloin, flank or skirt steak, cut into small cubes
1/4 cup red wine
3 tablespoons whipping cream
1 can (4 oz) mushroom pieces and stems, drained, chopped
1/2 cup chopped cooked carrots
Salt and pepper to taste
2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on boxes

Egg Wash, if desired

1 egg
1 tablespoon milk

Creamy Chive Spread

2/3 cup sour cream
1 teaspoon finely chopped fresh chives

Steps

1

Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 1 to 2 minutes or until translucent. Stir in garlic; cook 45 seconds.
2

Stir in beef. Cook about 5 minutes or until no longer pink. Stir in red wine, scraping bottom of skillet. Allow wine to evaporate. Stir in cream, mushrooms, carrots, salt and pepper. Set aside.
3

Unroll pie crusts. On work surface sprinkled lightly with flour, roll each crust to diameter of 12 inches. Using round cutter, cut five 4 1/2 inch circles from each crust. Place rounded tablespoonful beef filling on half of each dough circle. Fold in half, and press edges with fork to seal. Place on ungreased cookie sheet. In small bowl, beat egg and milk with whisk until blended. Brush on empanadas. Cut holes in tops to vent.
4

Bake 14 to 19 minutes or until golden brown. Cool 5 minutes, and move to cooling rack.
5

Mix sour cream and chives. Serve with empanadas.

Although you can use any empanada dough recipe you like, refrigerated pie crusts make quick work of these savory empanadas.
Stir in 1/2 cup cooked peas, if desired.