Easy Empanadas

Easy Empanadas

This is a fast and easy dinner to make in the middle of the school week. I usually use any leftover meat I have on hand. This week I had extra taco meat in the fridge and used it to make this kid-friendly dinner. I think my favorite filling to use is leftover brisket! These are also freezer friendly. You can make large batches ahead of time and freeze up to 3 months. Enjoy!

Prep time:  20 mins

Cook time:  10 mins

Total time:  30 mins
Serves: 4
1 2 3 4 5 6 7
  • 1 pre-made pie crust, rolled out
  • 2 cups pre-made taco meat (for filling)
  • 1 Cup Colby Jack Cheese (for filling)
  • 1 Egg Beaten (for egg wash)


  •  Heat oven to 450°F. .
  •  Roll out pie dough and cut into circles. (I used a hamburger press to make my circles)
  • Drop a spoonful of taco meat and a sprinkle of cheese lined down the center of the circle
  •  Fold over the dough and crimp the edges with a fork
  •  Brush Egg wash on top of dough
  • Place empanadas on cookie sheet lined with parchment paper.
  • Bake 10 minutes

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