(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Ever craved the flavors of an empanada but didn't want to spend hours folding dough? This Empanada Pie Casserole is your answer. It's a hearty, savory dish combining ground beef, onions, and bell peppers with a flaky pie crust. Perfect for a weeknight dinner, this recipe brings all the comfort of a traditional empanada in a fraction of the time. Let's dive in!
Empanada Pie Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp chili powder
- 1 cup shredded cheese
- 1 package refrigerated pie crusts
- 1 egg, beaten
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef until browned. Drain fat.
- Add onion, bell pepper, and garlic. Cook until softened.
- Stir in cumin, paprika, chili powder, salt, and pepper.
- Roll out one pie crust and place in a casserole dish.
- Add beef mixture and top with cheese.
- Cover with the second pie crust. Seal edges and cut slits on top.
- Brush with beaten egg.
- Bake for 45 minutes or until golden brown.
What You Will Need
Read more: Frito Pie Casserole Recipe
What you will need to make empanada pie casserole
- Ground beef: Provides a hearty, savory base, making the dish filling and rich in flavor.
- Onion: Adds sweetness and depth, balancing the savory beef with a hint of natural sugar.
- Bell pepper: Brings a mild, sweet crunch, adding texture and color to the casserole.
- Garlic: Infuses the dish with a robust, aromatic flavor, enhancing the overall taste.
- Cumin: Introduces a warm, earthy spice, giving the casserole a distinct, comforting flavor.
- Paprika: Adds a mild heat and vibrant color, enriching the dish's visual appeal and taste.
- Chili powder: Provides a subtle kick, adding complexity and a bit of heat to the casserole.
- Shredded cheese: Melts into a gooey, delicious layer, adding creaminess and a savory finish.
- Refrigerated pie crusts: Creates a flaky, golden crust, encasing the filling and adding texture.
- Egg: Helps achieve a shiny, golden-brown crust, enhancing the casserole's appearance and texture.
Essential Tools and Instruments
What tools/instruments will be needed to make Empanada Pie Casserole Recipe
- Skillet: Essential for browning ground beef and sautéing vegetables to build the casserole's flavor base.
- Casserole dish: Holds the pie crust and filling, ensuring even baking and a neat presentation.
- Rolling pin: Helps roll out the pie crusts to fit the casserole dish perfectly.
- Knife: Needed for chopping onions, bell peppers, and mincing garlic.
- Pastry brush: Useful for brushing the beaten egg on the pie crust for a golden finish.
Empanada Pie Casserole Recipe
A delicious and easy-to-make empanada pie casserole that combines the flavors of traditional empanadas with the convenience of a casserole.
Print
Jump to comment
Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- 1 package refrigerated pie crusts
- 1 egg, beaten
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef until browned. Drain fat.
- Add onion, bell pepper, and garlic. Cook until softened.
- Stir in cumin, paprika, chili powder, salt, and pepper.
- Roll out one pie crust and place in a casserole dish.
- Add beef mixture and top with cheese.
- Cover with the second pie crust. Seal edges and cut slits on top.
- Brush with beaten egg.
- Bake for 45 minutes or until golden brown.
Notes:
Let the casserole cool for a few minutes before serving.
Read more: Enchilada Pie Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the beef mixture and let it cool.
- Assemble the pie up to the point of adding the top crust.
- Cover with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, add the top crust, brush with egg, and bake as directed.
Freezing Instructions
- Assemble the pie completely but do not bake.
- Wrap tightly in plastic wrap, then in aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the refrigerator overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using refrigerated pie crusts for this Empanada Pie Casserole saves time and still delivers a flaky, delicious crust.
Frequently Asked Questions
FAQ:
Can I use a different type of meat?
Yes, ground turkey or chicken works well too.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this ahead of time?
Absolutely, assemble it and refrigerate until ready to bake.
What sides go well with this dish?
A simple salad or some roasted veggies pair nicely.
Can I freeze this casserole?
Yes, freeze it before baking, then bake from frozen, adding extra time.
0 thoughts on “Empanada Pie Casserole Recipe”