Gayle Reeves' Blog


Gayle A. Reeves - Tuesday, December 30, 2014


Pastry:           1 – 8 oz pkg. cream cheese

                        1 cup margarine

                        ½ tsp. salt

                        2 cups flour

Filling:           1 lb. ground round

                        2 Tablespoon olive oil

                        1 med. Onion-chopped

                        1 large tomato- peeled and chopped

                        1 tsp. red pepper flakes

                        3 Tablespoons crunchy peanut butter


Mix cream cheese butter salt with hands.  Work in flour until dough is smooth.  Cover and refrigerate a few hours.


            In a skillet, brown meat in oil.  Add onion, tomato & red pepper.  Cook 10 min. Remove from heat & add peanut butter. 

            Work dough with hands until slightly softened.  Roll out on floured surface until 1/8” thick.  Cut out 3” circles.  Place 1 tsp beef on each circle.  Fold dough over & crimp edges.

            Place on baking sheet.

            Bake 375° for 8 minutes or until lightly browned.

These can be made ahead frozen- Place the empanadas in a single layer on baking sheet, uncovered. Once frozen, transfer to a freezer bag.  Bake frozen at 375° for 20 minutes or until lightly browned.