Make Your Own Beef, Potato and Chorizo Empanadas
This easy appetizer is a cinch to make in a hurry.
Sarah W. Caron
When I told my husband I was working on a recipe for beef empanadas, his eyes lit up. He loves the little handheld meat pies but hasn’t had any in a long time. And since he’s a total meat-and-potatoes kind of guy, he loved the idea of adding some spuds into the mix. Shawn discovered empanadas in the most unlikely of places…a little family-run empanada stand in our local mall. But when it closed a few years ago, his empanada fix disappeared as well.
Empanadas hail from Latin America and vary in tradition. Some contain fillings bolstered with chopped eggs, olives, raisins and more. Others have peas, potatoes and carrots. Some have fish fillings.
These empanadas aren’t authentic, per se. They are stuffed with seasoned ground beef, diced potatoes and bits of chorizo, which adds a nice kick but doesn’t make them spicy. Instead of a traditional homemade empanada dough, I used premade Pillsbury pie crust, which makes these snacks quick and easy to prepare. And if you want to make it even simpler, save some leftover boiled potatoes when you make mashed potatoes, and finely dice them.
I make mini pies by using a large round cookie cutter to cut the dough. That makes them the perfect size for snacking or serving as an appetizer.
You'll love these empanadas!