We welcomed April yesterday with a casual BBQ-style dinner. Yep, cheeseburgers & the fixings. Turkey burgers this time, and here they were in all their glory!….
Come again? You might be thinking no bun, no fun, but that is my April Fools Cheeseburger! Technically, it’s a cheeseburger empanada, hand pie, or maybe even Hot Pocket, whatever floats your boat. Instead of going sweet with the filling, I decided we’d just stuff our pies with the burger itself. I’ve done similar savory, stuffed mini pies with cheese and beans, and others with shredded chicken with cheese & broccoli. That’s the beauty of using pie crusts; you can go sweet or savory and do what you like with it. But I love the classic flavors of the cheese and meat with crisp dill pickles and ketchup, so we opted for savory. These little pies make for an excellent appetizer. I made it a meal with a side of the potato salad, and presto! Dinner is served.
I will say, I left mine in the oven a little too long, and in the future will opt to make these a little larger, so I can fit in more cheesy stuffing! These pies were born to be served with a dip, but more sauce inside would be another change I will make next time. The dill pickle adds a pep, and you can spice these up by adding more onion in the meat mix or some steak seasoning. I have amended the recipe below to include some tweaks to make your next batch even cheesier than mine :)
. . . and on with the foolery!
- 1 package, lean ground turkey or beef (you'll only use HALF!)
- 1 box, pie crust (refrigerated, comes with two rounds of dough)
- 2 cups shredded Colby Jack cheese (pepper jack would be good too!)
- ½ cup cream cheese
- ½ white or red onion, diced
- 2 cloves garlic, chopped
- 3 Kosher dill pickles, chopped
- yellow deli mustard
- worcestershire sauce
- 1 egg yolk (for browning pie crusts)
- salt & pepper
- cayenne pepper
- garlic salt
- ground cumin
- *steak seasoning as desired
- 4 T ketchup
- 3 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 1 T mayo
- *1 tsp red pepper jelly if you want a little kick!
- Let pie crusts & cream cheese come closer to room temp before handling.
- Flour a flat work surface for working dough. Roll out pre-rounded dough into a slightly thinner, larger circle with rolling pin.
- With large cookie round or mouth of wide glass, make smaller circles out of dough. (I did 3", but recommend doing larger 6" circles for meal size portions, so they can hold more cheese & filling!).
- Preheat oven to 400 degrees.
- In a skillet, cook ½ package of ground meat, onion, garlic, 1 tsp cumin, ¼ tsp cayenne pepper, ½ tsp garlic powder and S&P to taste. (you can cook entire package, but you will need another box of pie crusts and double ratios above)
- Also add about 3 T worcestershire sauce into the mix & cook completely.
- Drain any fluid & put mix into bowl.
- To still warm meat mix add the cream cheese, combining well. (it should melt around meat).
- To this add ¼ cup ketchup, 3 T mustard, shredded cheese mix, 2 T worcestershire, mixing well
- To a mini dough round, wet entire edge with water (this will help seal into half-moon shape pies)
- place a scoop of filling into center of round, carefully folding in half. pinch edges of half moon shaped dough, and crimp with fork (see pictures above as a guide!)
- Repeat for each dough round.
- Place empanadas on large baking sheet lined with parchment and sprayed with little oil.
- In a small bowl combine egg yolk with 1 tsp water and mix.
- Baste egg wash over top of each empanada and sprinkle with paprika
- Bake on 400 for about 20 mins.
- Cool slightly & serve with dipping sauce!
Great for a casual get together, or for a different spin on the same old dinner. Kids will love these too, and so will you.Pin It