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Potato and Beef Empanadas

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  • Prep 55 min
  • Total 2 hr 30 min
  • Servings 26
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Our all-purpose organic flour can do more than sweets. Try it out on these savory beef and potato pastries with a little jalapeño kick.
Updated Aug 28, 2023
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Ingredients

Dough

  • 4 cups Gold Medal™ Organic All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons sea salt
  • 1 1/2 cups cold butter, cut into pieces
  • 1 1/4 cups cold buttermilk

Filling

  • 1 lb ground beef
  • 2 cups cubed (1/2-inch) peeled potato (1 large)
  • 1/4 cup chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 1/2 tablespoons finely chopped jalapeño chile, seeded
  • 1 can (10 oz) diced tomatoes and green chiles, undrained
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 egg, slightly beaten

Steps

  • 1
    In large bowl, stir together flour, baking powder and 1 1/2 teaspoons salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
  • 2
    Knead dough 10 to 20 times or until smooth. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
  • 3
    Heat nonstick 12-inch skillet over medium-high heat; add beef, potato, onion, garlic and jalapeño, stirring to break up beef. Cook 8 to 10 minutes or until beef is thoroughly cooked and potatoes are tender when pierced with tip of a knife. Remove from heat; drain, and pour beef mixture into ungreased 2-quart baking dish or shallow pan with sides. Stir in tomatoes, pepper flakes and 1 teaspoon salt. Refrigerate uncovered 10 minutes to cool.
  • 4
    Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/8-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
  • 5
    On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.
  • 6
    Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
  • 7
    Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
  • 8
    Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.

Tips from the Betty Crocker Kitchens

  • tip 1
    Empanadas are Spanish turnovers. Usually an individual serving with a savory filling, they can also have fruit fillings and be large enough to serve a family or be small appetizer pastries.
  • tip 2
    Keeping the dough cold and working with one piece of dough at a time makes rolling easier.
  • tip 3
    Keep empanadas in refrigerator while waiting to bake so dough keeps its flaky texture.
  • tip 4
    Make ahead and freeze empanadas for baking later — freeze in airtight container in a single layer with waxed paper in between. Bake as directed, increasing bake time 5 to 7 minutes or until golden brown.

Nutrition

230 Calories, 15g Total Fat, 7g Protein, 18g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
9g
43%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
390mg
16%
Potassium
125mg
4%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
4%
Sugars
0g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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