Beef and Potato Empanadas

Beef and Potato Empanadas
Makes:
20
empanadas
Prep Time:
45
minutes
Total Time:
85
minutes
based on 3 reviews
11
Beef and Potato Empanadas are delicious and tasty. These quickly will become a family favorite. Serve with the Spicy Cilantro Dipping Sauce.

In this recipe:

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Ingredients:

  • FILLING
  • 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
  • PASTRY
  • 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)

Directions:

FOR FILLING:
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.

FOR PASTRY:
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.

TO ASSEMBLE:
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.


Reviews:

Review This Recipe

What is going on?

 Star(s)

Leslie from Fort Collins, CO

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.

Read More Reviews

Review This Recipe
  •  Star(s)

    so good

    krista from test, MS

    yum!

  •  Star(s)

    What is going on?

    Leslie from Fort Collins, CO

    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.

  •  Star(s)

    Yum....

    Jasmine from

    A bit messy and time consuming, but worth it. Dough was very flaky and pretty tasty. I added garlic and a can of tomatoe sauce to just liven the flavor of the beef just a bit. Excluded the potatoes cuz I was lazy. Will make again, when not feelin lazy ;-)

Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Beef and Potato Empanadas

    Ingredients

    • FILLING
    • 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
    • PASTRY
    • 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)

     

    Directions

    FOR FILLING:
    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.

    FOR PASTRY:
    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.

    TO ASSEMBLE:
    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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