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Pot Roast Empanada

These are perfect for leftover pot roast or for hand held party appetizers!
Prep Time35 minutes
Cook Time8 hours 25 minutes
Total Time9 hours
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: leftovers, pot roast
Servings: 36 empanadas
Calories: 140kcal
Author: Nerdy Gourmet

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