Ingredients:
• 1 package Pillsbury – Crescent Dough Sheet
• 2 teaspoons extra-virgin olive oil
• 8 ounces ground beef
• 1 tablespoon minced dehydrated onions
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon salt
• 2 tablespoons water
• ¾ cup shredded cheese
• 1 tablespoon cilantro paste
Directions:
• Heat the oil in a nonstick skillet, over medium heat, until shimmering.
• Add the beef, minced onion, garlic, tomato paste, cumin, chili powder, and salt.
• Cook, stirring with a wooden spoon to break up the meat, for about 4 minutes.
• Add the water and cook for 1 minute more.
• Let cool to room temperature, about 30 minutes.
• Once the filling is cooled, stir in the cheese and cilantro.
• Preheat the oven to 375°F and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper.
• Cut the dough in 9 squares.
• Working with one piece of dough at a time, place the filling in the center of the dough.
• Starting at one end of the pastry, use your fingers to pinch the edge of the pastry .
• Continue to pinch the edge of the pastry, working your way around the empanada until you reach the other end.
• Transfer to the prepared baking sheet.
• Repeat with the remaining dough and filling.
• Bake for 10 minutes, until puffed and golden golden brown.
• Let cool for about 5 minutes, then serve.
