Beef and Carrot Empanadas Share Tags: entree This recipe is an "evolution" from an empanada recipe calling for cream-style corn. Since I had no corn, I decided to use carrots and cream cheese instead! Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Servings: 4 1/2 pound(s) of Beef steak, thin-cut eye of round
14 ounce(s) of diced carrots
2 ounce(s) of sliced black olives
16 ounce(s) of puff pastry
1/2 tsp. of cilantro (optional/for garnish)
1 tsp. of kosher salt
4 ounce(s) of Philadelphia cream cheese
Preheat oven to 400F.
Sprinkle beef slices with kosher salt and cook on medium heat for 5 minutes (2.5 minutes each side).
In a medium sauce pan, combine carrots, olives, and cream cheese. Heat on low for 5 minutes, stirring as cream cheese melts. Slice beef into 1" squares and add to mix.
Flour work surface and unroll pastry sheets.
Using a small 6-inch bowl or plate, cut out circles of pastry (12 circles).
For each circle, add 1 tablespoon carrot mixture and brush beaten egg along edge. Fold over and crimp edges with fork. Prick tops and sprinkle with cilantro if desired.
Place on baking sheets and bake for 15 minutes, until golden brown.