Easy Leftover Meatloaf Empanadas recipe

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Ingredients

2 ¼ cups unbleached all-purpose flour
½ cup cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 ½ teaspoons salt
⅓ cup water
1 tablespoon distilled white vinegar
½ pound leftover meatloaf, or more as desired
2 ½ tablespoons chili powder
2 tablespoons crushed bay leaf
2 tablespoons cumin
2 tablespoons garlic powder
1 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, minced
3 egg yolks

Nutrition Info

284.5 calories
carbohydrate: 26.1 g
cholesterol: 126.4 mg
fat: 16.1 g
fiber: 1.9 g
protein: 9.3 g
saturatedFat: 7.9 g
servingSize: -
sodium: 653.4 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift flour into a bowl. Add butter, egg, water, and vinegar. Combine, mashing with your hands, until dough is well blended and sticks together.

  2. Put meatloaf in a bowl and add chili powder, crushed bay leaves, cumin, garlic powder, and salt. Mash together until well mixed.

  3. Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes. Add meatloaf and cook until hot and browned, 3 to 5 minutes.

  4. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.

  5. Flour a work surface and roll out dough. Cut out 10 circles.

  6. Add an equal amount of meatloaf filling to each circle. Fold dough over and use a fork to enclose and seal empanadas. Place on the prepared baking sheet.

  7. Whisk egg yolks in a bowl and brush over empanadas.

  8. Bake in the preheated oven until slightly browned, 15 to 20 minutes.

Recipe Yield

10 empanadas

Recipe Note

Try this empanada recipe for a great way to use leftover meatloaf wrapped in homemade pastry.

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