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.
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What is going on?
I was just wondering why so many people write reviews on a recipe after they alter it almost completely. Does anyone make the recipe that is shown(ingredients exactly as shown) and then review it? Most people substitute things but don't put the amounts they used in replacement.(I added garlic,took out the rosemary and stuck horseradish in,for example) So how are you supposed to know this is a good recipe?Is it not good without taking out things and adding things and then it gets 5 stars? You could almost call it something else entirely! Just my 2 cents.
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