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Potato And Beef Empanadas

potato and beef empanadas Appetizer Spanish
Potato And Beef Empanadas
  • Prep 55 min
  • Total 2 hr 30 min
  • Servings 26

Our organic all-purpose flour can do more than sweets. Try it out on these savory beef and potato pastries with a little jalapeño kick. MORE+ LESS-

February 1, 2018

Ingredients

Dough

4
cups Immaculate Baking Co.™ 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

Hide Images
  • 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.

Expert Tips

  • 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.
  • Keeping the dough cold and working with one piece of dough at a time makes rolling easier.
  • Keep empanadas in refrigerator while waiting to bake so dough keeps its flaky texture.
  • 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 Information

No nutrition information available for this recipe

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