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:
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
