Beef and Potato Empanadas - Home Cooked Recipe 59
I adore empanadas! Little hand pies filled with meat, cheese, or even dessert fillings. I am in love with Latin flavors, and these tasty little treats are easy to make if you take a little help from your freezer section. As you know, I am not much into the pastry arts, so instead, I get the dough, already made and in perfect circles for only a couple of bucks from my freezer section (you can find them with international foods). Easy to make for a snack, lunch, dinner... Any time really! And I did mine with beef and potato since I saw a recipe that looked so good on Wishes and Dishes. But really, you can fill them with chicken, cheese, or even chocolate for dessert. Try them!
Beef and Potato Empanadas
Ingredients:
1 package of 10 frozen empanada dough discs, thawed (for 1 hour at room temp prior to using)
1 lb ground beef
1 small onion, diced
1 small russet potato, diced into very small chunks
2 cloves garlic, minced
1 packet of Goya Sazon
1 tbs of Goya Adobo seasoning
1 tsp onion powder
1 tsp garlic powder
1 tbs dried cilantro
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
1 small can tomato sauce
1 egg, lightly beaten with a splash of water
Directions:
Preheat oven to 350.
|
Add caption |
Brown ground beef in pan with potatoes. After 5 minutes, add garlic and onions. Cook another 5 minutes and add all the spices. Cook another 5 minutes and stir in all the spices. After 5 more minutes, add in tomato sauce, combine well, cook two more minutes and then turn off heat. Let filling cool. Fill each disc with a tablespoon or so of filling (be careful not to overfill). Fold in half and seal edges together with a fork. Brush tops with egg wash. Bake for 30-40 minutes.
Enjoy!
No comments:
Post a Comment