Sunday, November 1, 2015

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
  • 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

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