Pot Roast Empanadas with Horseradish Sauce
I’m in love with these perfect little pockets of comfort food. They make a great appetizer for any party- warm and easy finger food.
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on google
Pot Roast Empanada
These are perfect for leftover pot roast or for hand held party appetizers!
Servings: 36 empanadas
Calories: 140kcal
Equipment
- slow cooker
Ingredients
Pot Roast
- 1 can condensed mushroom soup
- 1 package dry onion soup mix
- 1 cup beef stock
- 2 lb pot roast
- 1 small yellow onion sliced
- 4 carrots peeled, chopped
- 4 celery stalks chopped
- 8 oz button mushrooms washed, sliced
Empanada Dough
- 4 cups all purpose flour
- 1 tsp salt
- 1/2 cup butter cold, cut into 1/2" cubes
- 1 cup water hot
- 1 egg for brushing
Horseradish Sauce
- 1/2 cup sour cream
- 2 tbsp horseradish
- 3 tbsp mayonnaise
- 1 tbsp white vinegar
- 1 tsp salt
- 1/2 tsp black peppercorn freshly ground
Instructions
Pot Roast
- Add the roast, stock, soup, soup mix and onion to a crock pot and cook on low for 8 hours.
- 4 hours into cooking, add the carrots, celery and mushrooms.
- Let cool, at least slightly.
- Place roast on a cutting board and chop into small pieces. Put aside in a small bowl.
- Using a slotted spoon, remove the vegetables from the slow cooker and add them to the bowl with the chopped roast.
Horseradish Sauce
- Mix all ingredients together in a small bowl and store in the refrigerator.
Empanadas
- Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
- Mix together the flour and water.
- Cut in the cubes of cold butter, mixing until the flour mixture is crumbly.
- Add the hot water, slowly and mix until the dough is soft and stretchy.
- Divide the dough in half. Roll one half out on a floured surface.
- Cut out 5 inch circles. I used a small bowl.
- Place the circles of dough onto one of the prepared baking sheets.
- Spoon 1-2 tablespoons of the pot roast into the middle of each dough circle. Fold the circles in half and using a fork crimp the edges together, encasing the roast.
- Whisk the egg and brush the empanadas.
- Bake for 25-30 minutes until golden brown.
- Serve with the horseradish sauce. Enjoy!!
Nutrition
Sodium: 392mg | Calcium: 18mg | Vitamin C: 1mg | Vitamin A: 1241IU | Sugar: 1g | Fiber: 1g | Potassium: 189mg | Cholesterol: 30mg | Calories: 140kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 6g | Protein: 8g | Carbohydrates: 13g | Iron: 1mg
I chat with a lonely grandmother thousands of miles away. Lizzie loves to cook, she tells me; the boys’ favorite meal is my famous pot roast (not really famous), and she bakes cream cheese brownies every year for the fire department.
If you like this recipe, check out the book that inspired it!
You can buy The Woman in the Window here from Amazon or you can also choose to support local bookstores by purchasing the audio version at Libro.fm here.
You May Also Like
Lamb Bites with Potato Crostini
Cape Codder Crostini
