This delicious Hispanic heritage recipe for Baked Empanadas with Hatch Chile Beef Filling checks all the boxes for flavor and fun! Ground beef is simmered with Hatch Green Chile, piñon nuts, raisins, tomatoes and sweet savory spices.
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- 1/3 cup shelled piñon (pine) nuts
- 2 tablespoons vegetable oil
- 1/2 onion, minced
- 1 pound ground beef
- 2 cloves of garlic, minced or pressed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup diced, canned, tomatoes
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
- 1/2 cup roasted, chopped Hatch Green Chiles
- 1/3 cup raisins
- 1 cup shredded Monterey Jack Cheese (optional)
- 2 boxes of store-bought pie crust dough (two crusts each)
- one egg
- Remove frozen pie crusts from the fridge to soften at room temperature and prepare a rimmed baking sheet by lining it with parchment paper. Heat a large skillet over medium-high heat. Place the piñon nuts in the skillet for about 5 minutes, stirring frequently to toast them. Remove the nuts and add the vegetable oil and onion. Cook until the onion is soft and translucent, about 3-5 minutes.
- Add the ground beef and cook until no pink remains. Stir in the garlic, cinnamon, cumin, cloves, and salt. Cook for 30 seconds. Stir in the tomatoes, vinegar, brown sugar, and Hatch Green Chile. Cover and cook over low heat, stirring often, for 10 minutes.
- Uncover and turn off the heat. Stir in the raisins, piñon nuts, and optional Monterey Jack cheese.
- Set your oven to 400 degrees F. Cut and fill dough rounds with filling, wet the edges, fold and crimp with a fork to close. Beat the egg and brush onto both sides of each Empanada. Place onto a baking sheet lined with parchment paper. Bake for about 20 minutes or until the crust turns light golden brown. Serve warm with sour cream and/or guacamole.
Serve as is or use as a filling in an empanada recipe, stuff into freshly fried sopapillas, or stuff into chile rellenos.
- Category: Dinner
- Method: stovetop
- Cuisine: Southwestern American
- Serving Size: 1/6th the recipe
- Calories: 288
- Sugar: 7.4
- Sodium: 395
- Fat: 14.5
- Saturated Fat: 3
- Carbohydrates: 14.3
- Fiber: 1.9
- Protein: 24.6
- Cholesterol: 68
Keywords: Empanada Recipe, Picadillo, Hatch Green Chile, Stuffing