Diced sweet peppers and jalapeños, tomato paste, minced garlic, salt, pepper, cilantro, and ground beef.
Fry in a deep pan.
Add diced potatoes half way through frying the meat.
Place half of the filling onto half a pie shell.
Fold over and pinch fold the edge to seal.
Fold over and pinch fold the edge to seal.
Place on a well greased cooking sheet and wipe the outside of the empanadas with olive oil.
Bake at 400 degrees until crisp and deep golden brown.
Bake at 400 degrees until crisp and deep golden brown.
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