Pot Roast Empanadas

I created this dish years ago after I’d made a large pot roast for just my husband and myself, and we’d been eating the leftovers for two days. On the third day, we still had a bit left but we were both craving something different. I happened to have some refrigerated pie dough in the fridge, and an idea sparked! Leftover Pot Roast Empanadas! I served them with rice pilaf and a side salad, and a new favorite family meal was born. Now, whenever I make a pot roast, I make a bigger one than I know we’ll eat in one night, just so I can make these the next day.

These also make a fabulous appetizer! Serve on a platter at your next cocktail party, and I can guarantee a massive success. Plate them with a bit of sour cream for dipping.

Ingredients:

Leftover pot roast, with veggies and gravy (not the mashed potatoes), recipe here

2 disks refrigerated pie dough, brought to room temperature

1 egg, beaten with a splash of water (egg wash)

*Note: The quantities of this recipe are difficult to determine, as everyone will have different amounts of leftover pot roast. We had about 1/3 of our original roast left, and it made 20 3.5″ empanadas. 

Instructions:

Preheat oven to 375 degrees

Shred any large pieces of meat so that your pot roast mixture has an even distribution of meat and veggies

Using a 3.5″ biscuit cutter, cut rounds from the dough. To get 20, you will need to roll out the remaining dough scraps from the first round of cuts

 

Scoop about 1.5 T of pot roast filling onto each disk. Don’t overfill as you won’t be able to close them.

Using a bit of water on your fingertips, pinch the sides of the dough together, making what will resemble a Pot Sticker.

Crimp the edges of the empanadas with a fork. This helps to create a seal.

Pierce the top of each empanada with a fork. This gives the steam inside somewhere to go once they’re in the oven. If you skip this step, I’m afraid you may have empanada explosions. This has happened to me before. It’s sad.

Chill in the refrigerator until you are ready to bake. (That’s another great thing about this recipe- you can pop them in the fridge and leave them for up to 2 days at this point.)

Brush each empanada with egg wash, bake for 18-22 minutes

 

 

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