Beef Burgundy Style Empanadas with Wine and Mushrooms
These savory hand pies combine the rich flavors of beef burgundy with the convenience of empanadas. Tender cubes of sirloin are cooked with red wine, cream, mushrooms, and carrots, then wrapped in flaky pie crust and baked until golden. The wine adds depth while the cream creates a luxurious filling. Served with a tangy chive sour cream sauce, these empanadas make an elegant appetizer for dinner parties or a satisfying main course. The Pillsbury pie crusts keep preparation simple while delivering restaurant-quality results.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 clove garlic, mashed or pressed
- ½ lb beef top sirloin, flank or skirt steak, cut into small cubes
- ¼ cup red wine
- 3 tablespoons whipping cream
- 1 can (4 oz) mushroom pieces and stems, drained, chopped
- ½ cup cooked carrots, chopped
- salt
- pepper
- 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on boxespuff pastry1:1flakier-texture
roll thinner and adjust bake time
- 1 egg
- 1 tablespoon milk
- ⅝ cup sour cream
- 1 teaspoon fresh chives, finely chopped
Instructions
- 1
Heat oven to 375°F
- 2
Heat oil in 12-inch skillet over medium-high heat
- 3
Cook onion in oil until translucent
- 4
Stir in garlic and cook briefly
- 5
Add beef and cook until no longer pink
- 6
Stir in red wine, scraping bottom of skillet, and allow wine to evaporate
- 7
Stir in cream, mushrooms, carrots, salt and pepper, then set aside
- 8
Unroll pie crusts and roll each to 12-inch diameter on floured surface
- 9
Cut five 4.5-inch circles from each crust using round cutter
- 10
Place rounded tablespoonful of beef filling on half of each circle
- 11
Fold circles in half and press edges with fork to seal
- 12
Place on ungreased cookie sheet
- 13
Beat egg and milk together and brush on empanadas
- 14
Cut holes in tops to vent
- 15
Bake until golden brown
- 16
Cool briefly and move to cooling rack
- 17
Mix sour cream and chives for serving sauce
Tips
Let the wine fully evaporate to concentrate flavors and avoid soggy filling.
Seal empanada edges firmly with a fork to prevent filling from leaking during baking.
Don't overfill empanadas or they'll burst open in the oven.
Good to Know
Refrigerate baked empanadas up to 3 days. Reheat in 350°F oven for 8-10 minutes.
Assemble empanadas up to 4 hours ahead. Cover and refrigerate until ready to bake.
Serve warm with chive sour cream sauce on the side.
Common Mistakes
Don't skip venting holes or empanadas may burst from steam pressure.
Avoid overfilling to prevent leaking during baking.
Substitutions
FAQ
Can I freeze these empanadas?
Yes, freeze unbaked empanadas on a tray, then store in bags up to 3 months. Bake from frozen, adding 5-8 minutes to bake time.
What if I don't have a round cutter?
Use a large bowl or plate as a template and cut around it with a knife. A 4.5-inch diameter works best for proper filling ratio.
Can I make the filling ahead of time?
Yes, the beef filling can be made up to 2 days ahead and refrigerated. Let it come to room temperature before assembling empanadas.