Shepherd's Pie Empanada's

Quite a while back I wanted to make some of those little April Fool's Day "cupcakes" with meatloaf and mashed potatoes. I wanted it to taste good, though. I decided to incorporate a pepperoncini gravy into the whole thing and it was crazy good!

Fast forward to now when I have a thing of Puff Pastry sitting in the freezer and I needed something to do with it. I figured why not try out those cupcakes in empanada form? Honestly, there's nothing too outside the box with this recipe aside from the gravy, which I expanded on after doing a roast with pepperoncini's in the crock pot. It just adds that *thing.*

What you will need:

• 1 box Puff Pastry
• 1 lb. ground beef
• 1 onion, chopped
• 6 potatoes, peeled and cubed
• heavy cream
• 2 T butter
• 2 packets McCormick's brown gravy mix
• 2 T pepperoncini juice
• 1 tsp salt 
• egg wash

Directions:

• Thaw your puff pastry according to package directions 
•  Preheat oven to 400*
• Peel and cube your potatoes and boil them until you can stab one with a fork and it just slides right off when you pull it out of the water
• Brown your meat with some onion
• Mash potatoes with heavy cream and butter
• Prepare gravy mix with pepperoncini juice and salt
• Pour half the gravy mix into the ground beef pan and mix together
• Use a pizza cutter to slice puff pastry into even squares
• Brush the edges of each square with egg wash
• Fill with the mashed potatoes and ground beef
• Add an extra drizzle of gravy over the filling
• Bring one corner over to the other corner and press down
• Use the end of a fork to seal empanada
• Cook for 15 minutes