servings : 6
1 lb. lean ground beef
2 tablespoons grated onion
½ cup My Brother’s House Salsa
8 ounces cream cheese
¾ teaspoon salt
4 pie crust rounds (homemade or purchased)
1 egg for egg wash
1 football shaped cookie cutter 3.5” x 5”
2 ripe avocados
Juice of 1 lime
In skillet brown beef with onion. As it browns add My Brother’s House Salsa.
When fully cooked stir in cream cheese and salt until well combined. On floured board, roll out pie crust rounds. Cut 6 football shapes out of each round. Take scraps and roll into long rectangular shape and cut thin strips to make the leather design on top of handpies. Set aside and cover with plastic wrap to keep moist. Line up 12 of the football shapes on baking sheets (not touching). Scoop 2 tablespoons of beef mixture onto middle of each. Top with the remaining 12 shapes matching up edges. Gently crimp with fork to close. Cut your thin strips into lengths to fit top of empanadas. Beat egg with 1 teaspoon water to make egg wash. Brush top of each football shape with egg wash and add leather strip design brushing on top of these pieces also. Pierce each side of handpie top with fork to allow steam to escape while baking. Place in 400* oven for 20 minutes or until golden brown.
While handpies are baking, mash avocado and stir in a few tablespoons My Brother’s House Salsa juice of one lime to make guacamole. Serve alongside empanadas with additional My Brother’s House Salsa.