Gluten-Free JOC Appetizer: Mini Beef Empanadas

Ingredients:

1 pound ground beef (gluten-free)
1/2 cup diced onion
1/4 cup diced red bell pepper
1/4 cup gluten-free tomato sauce
1/2 teaspoon ground cumin
Salt and black pepper to taste
2 packages gluten-free refrigerated pie crusts (check labels for gluten-free certification)
1 egg, beaten (for egg wash)
Cooking spray or olive oil for greasing

Instructions:

Preheat your oven according to the package instructions for the gluten-free refrigerated pie crusts.

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Add the diced onion and diced red bell pepper to the skillet with the browned beef. Cook until the vegetables are tender.

Stir in the gluten-free tomato sauce, ground cumin, salt, and black pepper. Simmer for a few minutes until the mixture thickens. Remove from heat and let it cool.

Roll out the gluten-free refrigerated pie crusts and cut them into small circles using a round cutter or the rim of a glass.

Place a spoonful of the cooled beef mixture onto each pie crust circle.

Fold the pie crust over the filling to create a half-moon shape, and use a fork to seal the edges.

Brush the tops of the mini empanadas with beaten egg for a golden finish.

Grease a baking sheet with cooking spray or olive oil and place the mini empanadas on it.

Bake in the preheated oven for the time specified on the gluten-free refrigerated pie crust package or until the empanadas are golden brown.

Serve the Gluten-Free JOC Appetizer: Mini Beef Empanadas as a savory gluten-free appetizer (joc appetizer) at your next gathering. Enjoy!