Venezuelan Phyllo Empanadas
Delicious empanadas filled with a rich and indulgent Venezuelan beef mixture, wrapped in crispy phyllo dough.
Ingredients
- ●1 lb Ground beef80/20 lean to fat ratio
- ●1 medium Oniondiced
- ●3 cloves Garlicminced
- ●1 tsp Roasted cumin ground
- ●1 tsp Chili powderdried
- ●1 tsp Saltto taste
- ●1/2 tsp Black pepperto taste
- ●1 package Phyllo doughthawed
- ●1 cup Crumbly feta cheeseoptional
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks.
- 3
Once the beef is browned, add the diced onion and minced garlic. Cook until the onion is translucent.
- 4
Stir in the roasted cumin, chili powder, salt, and black pepper. Cook for 1-2 minutes.
- 5
Lay a sheet of phyllo dough on a flat surface. Brush with melted butter.
- 6
Place about 1/4 cup of the beef mixture in the center of the phyllo dough.
- 7
Fold the phyllo dough over the filling to form a triangle, pressing the edges together to seal.
- 8
Brush the tops of the empanadas with melted butter and sprinkle with crumbly feta cheese (if using).
- 9
Place the empanadas on a baking sheet lined with parchment paper.
- 10
Bake for 20-25 minutes, or until the phyllo dough is golden brown and crispy.
- 11
Serve warm and enjoy!