Beef and Potato Empanadas are delicious and tasty. These quickly will become a family favorite. Serve with the Spicy Cilantro Dipping Sauce.
- 1 small russet potato, unpeeled
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 2 medium onions, chopped
- 1 large green bell pepper, chopped
- 1/2 cup pimiento-stuffed green olives, chopped
- 4 MAGGI Beef Flavor Bouillon Cubes, crushed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening, melted
- 1 cup warm milk
- 1 large egg, beaten
- 1 large egg yolk, beaten
- Vegetable oil for deep frying
- Spicy Cilantro Dipping Sauce (recipe follows)
COVER potato with water in medium saucepan; bring to a boil. Boil for 5 minutes. Grate
potato (should have 1 1/2 cups); set aside.
HEAT oil in large skillet over medium-high
heat. Add beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes
or until beef is no longer pink. Add potato, olives, bouillon,
chili powder and cumin; cook for 3 minutes. Let cool.
COMBINE flour, baking powder and salt in large bowl. Add shortening,
milk, egg and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch
balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered
as you work.
HEAT oil in large saucepan for frying.
PLACE 1/4 cup filling in center of each circle. Wet edges with water
and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on
baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or
until golden brown. Serve warm with Spicy Cilantro Dipping Sauce.
FOR SPICY CILANTRO DIPPING SAUCE:
COMBINE 1 cup finely chopped fresh cilantro, 1/4 cup fresh lime juice, 1/4 cup MAGGI Seasoning Sauce, 1 to 2 tablespoons packed brown sugar and 2 teaspoons hot pepper sauce in medium bowl.
Review This Recipe
Read More Reviews