Easy Leftover Meatloaf Empanadas recipe
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Ingredients
- 2 ¼ cups unbleached all-purpose flour ½ cup cold unsalted butter, cut into 1/2-inch cubes 1 large egg 1 ½ teaspoons salt ⅓ cup water 1 tablespoon distilled white vinegar ½ pound leftover meatloaf, or more as desired 2 ½ tablespoons chili powder 2 tablespoons crushed bay leaf 2 tablespoons cumin 2 tablespoons garlic powder 1 teaspoon salt 1 tablespoon olive oil 2 cloves garlic, minced 3 egg yolks
Nutrition Info
- 284.5 caloriescarbohydrate: 26.1 gcholesterol: 126.4 mgfat: 16.1 gfiber: 1.9 gprotein: 9.3 gsaturatedFat: 7.9 gservingSize: -sodium: 653.4 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Easy Leftover Meatloaf Empanadas
Directions
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Sift flour into a bowl. Add butter, egg, water, and vinegar. Combine, mashing with your hands, until dough is well blended and sticks together.
Put meatloaf in a bowl and add chili powder, crushed bay leaves, cumin, garlic powder, and salt. Mash together until well mixed.
Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes. Add meatloaf and cook until hot and browned, 3 to 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.
Flour a work surface and roll out dough. Cut out 10 circles.
Add an equal amount of meatloaf filling to each circle. Fold dough over and use a fork to enclose and seal empanadas. Place on the prepared baking sheet.
Whisk egg yolks in a bowl and brush over empanadas.
Bake in the preheated oven until slightly browned, 15 to 20 minutes.