Quick Ground Beef and Corn Empanadas

I love finding recipes that are both comforting and incredibly easy to whip up, and these Quick Ground Beef and Corn Empanadas are exactly that. They remind me of cozy evenings when I was younger, and the combination of savory beef with sweet corn is just unbeatable. Even if you're new to cooking or short on time, these empanadas are super straightforward to assemble and bake, making them a fantastic option for a weeknight dinner or a hearty appetizer.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen corn, thawed
• 1/4 cup chopped fresh cilantro (optional)
• 1 package (14 ounces) refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, chili powder, salt, and pepper, and cook for 1 minute more until fragrant.
3. Stir in the thawed corn and chopped cilantro (if using). Cook for 2-3 minutes until the corn is heated through. Remove from heat and let the mixture cool slightly.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
5. Unroll the pie crusts. Using a round cutter (about 5-6 inches in diameter), cut out 6 circles from the two crusts. You may need to re-roll scraps to get 6 circles.
6. Place about 1/4 cup of the beef and corn filling onto one half of each dough circle, leaving a small border.
7. Moisten the edges of the dough circles with water. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
8. Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash for a golden finish.
9. Bake for 20-25 minutes, or until the crust is golden brown and puffed. Let cool slightly before serving.