Monday, March 28, 2011

Chimay Short Ribs Empanadas

Remember the Short Ribs – Braised in Belgium Style Ale Recipe  that I made a week or two ago?  The leftovers were terrific stuffed inside store bought frozen empanada shells (discos).   
The best part of empanadas is that they are great way to feed hungary yard workers without them bringing dirt into the house, or worse, stop working for lunch and then not finish the job !

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Chimay Short Ribs Empanadas Recipe
Serves :  6                                                 Prep Time: 5 min                                  Cook Time: 25 min
Frozen Empanada Disco Shells
Left Over Short Ribs with onions and mushrooms

Preheat oven to 350°F. 
Chop meat into ¼ inch squares.  Give onions and mushrooms a rough chop.
Thaw discos.  Roll each disk to slightly enlarge.  Place 1 teaspoon of meat and 1 teaspoon of vegetables on ½ of disk.  Fold over and seal with fork. 
Spray both sides of Empanada with Pam and place on foil lined baking pan.
Continue with remaining meat and vegetables.
Bake for 20 – 25 minutes at until cripy and slightly golden.  Allow to cool slightly and enjoy. 
One rib filled 6 empanadas. 

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