Place trivet in Instant Pot. Slice onion and lay on top. Place tri-tip over onions and cover with salsa verde. Press Meat Setting, High Pressure for 25 minutes per pound of tri-tip and use Natural Release.
Slow Cooker Setting
Slice onion and lay on bottom of slow cooker. Place tri-tip over onions and cover with salsa verde. Cook on Slow Cooker Setting, Low for 6 hours. Allow meat to cool, then use two forks to shred or rough chop with onions. Place in a colander to drain excess liquid.
Make one batch of empanada dough. After chilling, roll out and cut circles (See Note 2 for sizes). Beat egg and use pastry brush to wet the rim of each pastry circle.
Preheat oven to 400°F. Depending on the size of your circles, add 1-3 tablespoons of beef mixture in center of each empanada dough circle. If desired, add shredded cheese, then fold dough over and press edges together. Use tines of a fork to crimp and seal the edges, then brush tops with egg wash. If desired, sprinkle with cheddar cheese prior to baking.
Bake for 20-25 minutes, or until golden brown. Serve with my blended chimichurri sauce or fire roasted salsa for dipping.
Refrigerate or freeze any remaining meat mixture for another use.
Beef tri-tip roast is also known as a bottom sirloin.
Empanada dough can be cut into any size circles you'd like. See chart below for sizes and amount of filling needed.
Empanada Dough Sizes and Filling AmountsOne batch of my empanada dough is enough for approximately 24 appetizer size empanadas, 18 medium size, or 12 large.
For small (appetizer size) empanadas, cut 4-inch diameter circles and add 1 tablespoon of filling to each.
For medium sized empanadas, cut circles 5 inches in diameter and add 2 tablespoons of filling.
For large empanadas, cut 6-inch diameter circles and add 3 tablespoons of filling.