Beef Empanadas

• 1 tbsp vegetable or peanut oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 None fresh long green chili pepper, seeded and finely sliced
• 1/2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 lb ground beef
• 1 1/4 cups jarred chunky tomato salsa
• 2 pkg refrigerated pie crusts (4 crusts)
• 1 1/2 cups sour cream
• 1 tbsp sweet chili sauce
• None None Mixed green salad, to serve

1. Preheat the oven to 425u0b0F. Line a large baking pan with parchment paper.
2. Heat the oil in a large skillet on medium heat. Cook and stir the onion, garlic, chili pepper and spices for 3 mins. Add the ground beef. Cook, stirring with a wooden spoon to break up the lumps, for 4 mins or until brown.
3. Stir in the salsa. Bring to a boil. Reduce heat to low; simmer, uncovered for 5 mins. Cool.
4. Lightly roll out or press pie crusts on a floured surface into a square. Cut each crust into 4 squares. Spoon filling evenly onto each square. Top each with a little sour cream. Fold the pastry over to enclose the mixture; press the edges with a fork to seal. Place on the prepared tray.
5. Bake for 20-25 mins or until golden brown. Combine remaining sour cream with the sweet chili sauce. Serve the empanadas with salad and the sour cream mixture.

vegetable, onion, garlic, green chili pepper, ground allspice, ground cinnamon, ground beef, tomato salsa, sour cream, sweet chili sauce, green salad

Taken from recipes-plus.com/api/v2.0/recipes/32761 (may not work)