Beef and Potato Empanadas
These savory beef and potato empanadas are flavored to perfection and wrapped in flaky pastry dough. Enjoy as a full meal, a snack or serve as an appetizer at any get-together.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 20 empanadas
- 2 cups frozen diced potatoes I prefer Simply Potatoes Diced Potatoes
- 2 pkgs pastry dough I prefer Goya Discos Pastry Dough
- 1 lb ground sirloin
- 1 cup black olives chopped
- 1 tsp dried minced garlic
- 1 tbsp unsalted butter
- 1 large yellow onion chopped
- 1 cup water
- 1 tsp corn starch
- 1 tsp kosher salt divided
- 2 tsps dried oregano divided
- 2 tsps ground cumin divided
- 1 tsp ground black pepper divided
Preheat oven to 350° F.
Cook the Simply Potatoes according to the package instructions.
Add the butter, onion, and half the salt, pepper, oregano, and cumin to the potatoes. Cook until onion softens.
Brown the ground beef and add the second half of the salt, pepper, oregano, and cumin.
Add the olives (and raisins if using them) to the ground beef.
Mix cup of water with cornstarch and pour into beef, cooking on medium heat until cornstarch mixture reduces.
Add the potatoes to the ground beef mixture and mix well.
Assemble your empanadas by laying each pastry dough disc flat and adding a spoonful of the meat mixture on top of it. Use your finger to rub a tiny bit of water around the outer edge of the pastry disc and then fold it over and seal the edges with a fork.
Place the empanadas on parchment paper in a large baking sheet and then brush each with beaten egg.
Bake on the middle rack of the oven for 25 min.
Enjoy alone or with a dipping sauce.
Serving: 1empanada | Calories: 221kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 461mg | Potassium: 182mg | Fiber: 1g | Vitamin A: 50IU | Vitamin C: 2.3mg | Calcium: 21mg | Iron: 2.4mg