Beef Sampanadas with Cilantro Cream

Thanks to my sister, Donna, for giving me this recipe idea.  I took her empanada recipe and mixed it up a bit to come up with a version that is sorta like a samosa, and sorta like an empanada. Knockoff samosa + knockoff empanada = sampanda! Ha! Please enjoy! 

love,
Carin

2 Tbsp olive oil
1 Tbsp curry powder
1 Tbsp cumin
1 Tbsp garam masala
1 lb ground beef
1/2 bag mixed frozen vegetables, cooked to package instructions
1 (8-ounce) can tomato sauce
kosher salt and pepper, to taste
Pillsbury Grands! biscuits, any flavor except Honey Butter
Cilantro Cream, recipe to follow

Heat oven to 350 degrees.

In a large frying pan, heat olive oil over high heat. Reduce to medium heat and add spices. Cook for about 30 seconds, until spices are aromatic. Add ground beef, breaking the meat into small pieces. Cook beef until no longer pink. Add mixed vegetables and tomato sauce. Continue cooking an additional 5-7 minutes. Remove from heat and set aside.

Split each biscuit in half (by carefully separating at midpoint). On a baking sheet, flatten biscuit round to desired thickness. Add a spoonful of meat mixture to the center of each round. Fold over and pinch/seal together.  Bake at 350 for about 10-12 minutes, or until browned. Serve with Cilantro Cream.

Cilantro Cream

1 container plain Greek yogurt
1/2 lime, juiced
kosher salt and pepper, to taste
fresh cilantro, chopped, to preference

Mix all ingredients together. Serve with sampanadas.

Notes: The next time I make the cilantro cream, I may try pureeing in my blender to incorporate the cilantro better. Also, I made a few sampanadas over several nights.  You should be able to freeze half the meat mixture if you only want to make a few at any given time.