Empanada Grande
1 package (15 oz.) refrigerated pie crusts (In this case, a store-bought crust really is the best way to go. Homemade crusts are too flaky and not "short" enough to hold up to the filling.)
1/2 lb. ground beef
1 small can sliced black olives, drained
1-3 teaspoons dried cilantro
1 cup grated Cheddar cheese
1/3 cup chunky salsa
1 1/2 tablespoon taco seasoning
1 garlic clove, minced
1 egg, slightly beaten
Preheat oven to 400 degrees. Let pie crust stand at room temp while preparing other ingredients. Brown ground beef in a large skillet over medium heat; drain. Return to pan and stir in black olives, cilantro, cheese, salsa, seasoning, and garlic. Place one crust on a large round baking stone or cookie sheet. Spread beef mixture evenly on top to within one inch of the edge. Lay the other crust on top. Fold edges up and crimp to seal. Cut slits in the top to allow steam to escape. Brush beaten egg over the top. Bake for 25-30 minutes or until golden brown.
Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: ****
Overall Family Rating: 16/20
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