• 1/2 lb sirloin steak, boneless, trimmed
• 1/2 tsp cajun seasoning
• 1/2 tsp oregano
• 1/4 cup(s) frozen corn
• 1/4 cup(s) salsa
• 2 tbsp beef broth
• 1 tbsp tomato paste
• 1 package(s) puff pastry sheets
• 1 medium egg(s)
|  | 1. Preheat oven to 400 degrees. Trim steak into 1/4-inch cubes. Toss steak with cajun seasoning and oregano to coat.
2. Saute beef in oil in a saute pan over medium high heat for 3 minutes. Remove meat and juices from pan. Add corn, salsa, broth, and tomato paste to pan and simmer until thick, about 1 minute. Add salt and pepper to taste.
3. Return meat (and juices) to pan. Simmer 2 minutes. Spread mixture on a baking sheet and chill BRIEFLY in freezer. Don't freeze solid.
4. Cut 4 circles from each pastry sheet. Whisk egg and water together. Remove filling from freezer and place 2 tablespoons of filling in center of each circle.
5. Moisten edge of circle with water, fold pastry over filling and seal with tines of fork. (It should form a semi-circle with crimped edges.)
6. Place empanadas on lightly greased baking sheet and brush with egg wash. Pierce with a fork to allow steam to escape. Bake for 15 minutes or until golden brown. |
