Wonton Empanadas For The Easy Dinner Win

September 27, 2013 by Michelle

CB-sponsored-post-white-script-600

I’m all about making an easy dinner, especially on weeknights.  I still want to cook what feels like a homemade dinner, but sometimes using products like Kraft Fresh Take makes things a whole lot easier.  When I went to go pick up a Fresh Take meal kit at Walmart recently, I was happy to see so many different flavors that inspire me in so many different directions.  It was hard to choose, but I finally did.

When we went to Puerto Rico last month, I did my best to ensure that the wee ones experienced not just the local culture but some of the local food, as well.  We found that there were a few foods they love, like empanadas.  So of course when we got home, they wanted me to make them at home.  Empanadas aren’t hard, but they can be time consuming.

This time around, I got a little creative using my Kraft meal kit, so they aren’t completely traditional empanadas, but they were delicious – and because they’re a finger food, they’re tons of fun to eat, too.  I was hoping to use the Spicy Chipotle Cheddar Fresh Take, but my store didn’t carry it.  Instead, I switched it up with the Southwest Three Cheese #FreshTake instead, and that worked just fine.

Wonton empanadas ready to eat

It was nice to be able to make something special for a weeknight dinner that was still fairly easy.  It was so nice that the Fresh Take package has all the spices I needed rather than me finding and mixing them myself, which makes it quicker and easier to get dinner on the table.  To help speed me along, I also used wonton wrappers instead of making my own empanada dough, which was a great time saver, too, and everyone loved it.

Little Miss ate four of the huge empanadas.  I’d say that’s a pretty good success story

My only challenge was actually finding the Kraft Fresh Take Meal Kit because I was looking with the meats.  Instead, the Fresh Take is with all the other shredded cheeses.  Of course they are!  Oops.  Want to try this recipe out?  Right now, Walmart has a printable coupon for  $0.99/1 bag Kraft Fresh Take.

Wonton Empanadas with Kraft Fresh Take

My husband has already asked me to make this again, and Little Miss?  She took some in her lunch, and now she wants to share them with her friends.  Apparently, I’ll be printing the Kraft Fresh Take coupon, too, although fortunately this recipe doesn’t use all the spice or cheese in the packet (it’s designed for 2 pounds of chicken to give you an idea of the size), so I can use the rest for another batch!

Wonton Empanadas

Ingredients:
1 pound ground beef
1/4 c breadcrumbs from Kraft Fresh Take Southwest Three Cheese
1 c onion, diced
1/2 red pepper, diced
1 T oil
1/4 c tomato paste
2 T capers, chopped
1/4 c parsley, chopped
2 limes, juiced
1 package wonton or egg roll wrappers
1/2 c shredded cheese from Kraft Fresh Take Southwest Three Cheese
1 egg

Directions:

Heat a heavy skillet on medium on your stove.  Once it’s heated, add the oil.  While you’re waiting, dice your onion, red pepper, parsley, and capers.  Already, you can feel the Latin American vibe with that red, white and green!

Red white and green veggies

Once the oil is heated, add the onion to your pan and sauté it for five or so minutes until it’s softened.  Add the red pepper and continue cooking, stirring periodically for another five minutes.

sauteed veggies

Add your ground beef, and use a wooden spoon to separate the beef as it browns.  Add the spices from the Kraft Fresh Take package as well as the tomato paste and continue stirring periodically until the beef is browned through.

Kraft Fresh Take spices get added to ground beef

Turn off the heat, then add your capers and parsley.  Let your empanada mixture cool, then juice the two limes into your beef and stir.

juice your limes into the empanada filling

Set up a work station to assemble your empanadas before you start.  Make an egg wash by beating an egg with one tablespoon of water in a small bowl.  Preheat your oven to 400 degrees.  Set your beef and cheese on the far left, then a surface to assemble the wonton wrappers, a small bowl with water to seal the empanadas, the pan to set your completed empanadas, and finally your egg wash bowl.

 

Place the wonton wrapper on a flat surface, ensuring that you keep the remaining wrappers fresh by placing a lightly dampened towel over them.  Add a dollop of the beef mixture, about 2 teaspoons if you’re using the small wonton wrappers and 1 1/2 tablespoons if you use the larger egg roll wrappers, placing it in the lower third of the wrapper.  Sprinkle the top with cheese.Dip your fingers into the water and trace around the lower half of the wrapper where there is no meat or cheese.

Dip your finger in water then trace the edge of the wonton wapper to moisten

Quickly fold the top half of the wrapper over and seal, starting in the center and pushing your way out.

Seal empanada working from the center out to the edges

Use a knife to cut away the extra wonton wrapper dough to help make it look more the traditional half moon shape.

Cut the excess wonton paper to make the empanada look like a half moon

Place the empanada on your baking sheet, then brush with an egg wash.  They won’t rise, so you can place them relatively close together, but give them enough room to ensure that they aren’t touching and heat can reach all sides of the empanadas.

Brush your wontons with egg wash

Bake for 15 minutes until they are golden brown and crispy.  Serve immediately while still warm.

Baked empanadas are brown and crispy when done

Note: These will freeze well if you make some ahead of time.  You can also refrigerate leftovers and reheat them the next day in the oven (the microwave will take away the crispy texture).

Four empanadas on a plate

Beef Wonton Empanadas

Beef Wonton Empanadas

Ingredients

  • 1 pound ground beef
  • 1/4 c breadcrumbs from Kraft Fresh Take Southwest Three Cheese
  • 1 c onion, diced
  • 1/2 red pepper, diced
  • 1 T oil
  • 1/4 c tomato paste
  • 2 T capers, chopped
  • 1/4 c parsley, chopped
  • 2 limes, juiced
  • 1 package wonton or egg roll wrappers
  • 1/2 c shredded cheese from Kraft Fresh Take Southwest Three Cheese
  • 1 egg

Instructions

  1. Heat a heavy skillet on medium on your stove. Once it's heated, add the oil. While you're waiting, dice your onion, red pepper, parsley, and capers.
  2. Once the oil is heated, add the onion to your pan and sauté it for five or so minutes until it's softened. Add the red pepper and continue cooking, stirring periodically for another five minutes.
  3. Add your ground beef, and use a wooden spoon to separate the beef as it browns. Add the spices from the Kraft Fresh Take package as well as the tomato paste and continue stirring periodically until the beef is browned through.
  4. Turn off the heat, then add your capers and parsley. Let your empanada mixture cool, then juice the two limes into your beef and stir.
  5. Set up a work station to assemble your empanadas before you start. Make an egg wash by beating an egg with one tablespoon of water in a small bowl. Preheat your oven to 400 degrees. Set your beef and cheese on the far left, then a surface to assemble the wonton wrappers, a small bowl with water to seal the empanadas, the pan to set your completed empanadas, and finally your egg wash bowl.
  6. Place the wonton wrapper on a flat surface, ensuring that you keep the remaining wrappers fresh by placing a lightly dampened towel over them. Add a dollop of the beef mixture, about 2 teaspoons if you're using the small wonton wrappers and 1 1/2 tablespoons if you use the larger egg roll wrappers, placing it in the lower third of the wrapper. Sprinkle the top with cheese.
  7. Dip your fingers into the water and trace around the lower half of the wrapper where there is no meat or cheese. Quickly fold the top half of the wrapper over and seal, starting in the center and pushing your way out. Use a knife to cut away the extra wonton wrapper dough to help make it look more the traditional half moon shape.
  8. Place the empanada on your baking sheet, then brush with an egg wash. They won't rise, so you can place them relatively close together, but give them enough room to ensure that they aren't touching and heat can reach all sides of the empanadas.
  9. Bake for 15 minutes until they are golden brown and crispy. Serve immediately while still warm.

Notes

These will freeze well unbaked if you make some ahead of time. You can also refrigerate leftovers and reheat them the next day in the oven (the microwave will take away the crispy texture).

http://www.honestandtruly.com/kraft-fresh-take-beef-empanadas/

TAGGED WITH:

    Comments

  • Jackie


    These sound amazing! I love empanadas but I think that this recipe is a little easier than the traditional style just because of the won ton wrappers.

  • JDaniel4's Mom


    These look delicious! They would be fun to make as an afternoon snack.

  • Lindsey Petersen


    I absolutely adore this recipe concept. Think of all the options! Can’t wait to try this one myself!

    Leave a Comment

    Your email is never shared.
    Required fields are marked *