Beef Empanadas

• Filling:
• 1 lb ground beef
• 1 medium onion, chopped
• 1 can spicy Rotel tomatoes, drained*
• 1/2 teaspoon of Oregano
• 1/2 teaspoon Cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt to taste
• Dough:
• La Saltena frozen empanada dough discs**
• or
• 2 frozen pie crusts
• Butter to brush on crusts

1. Brown ground beef and season with steak seasoning and chopped onion then drain out grease. Put beef and onion mixture back in skillet, add drained rotel, oregano, cumin, paprika, chili powder and salt. Simmer and stir until liquid is evaporated. Transfer mixture into bowl and allow to cool thoroughly.
2. Pre-heat oven to instructions on Pie Crusts or Empanada dough. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps), or use premade La Saltena Empanada Discs. Place approximately 2 tablespoons of mixture in center of dough circles.
3. Fold each circle in half and crimp edges with a fork or fold over and press down to make scalloped edges..
4. Spray baking sheet with cooking spray. Place empanadas on a baking sheet and brush tops with melted butter. Bake according to instructions on pie or empanada disk package, or until golden brown.
5. Serve with home-made salsa, sour cream, etc!

filling, ground beef, onion, tomatoes, oregano, cumin, paprika, chili powder, salt, discs, frozen pie crusts, butter

Taken from www.epicurious.com/recipes/member/views/beef-empanadas-53013381 (may not work)