Chipotle Beef & Potato Empanadas

Balanced between salty, sweet & spicy, these portable turnovers are one of my favorite party foods. They’re not messy and also can be quite filling, so you don’t have to worry about your guest leaving hungry. Made in so many variations, there is very little room for error when making these.  

This recipe uses Spanish olives, golden raisins & chipotle peppers.

Meat turnovers are found in dozens of countries, really making potential combinations infinite.I encourage you to get creative come up with your ideal combo for a filling!

Notes & Tips


•    Take the canned chipotle peppers and puree in a blender or food processor
•    Empanada disks can be found in the freezer section of some grocery stores.  If you can’t find any, you can make your own dough.  I used this recipe from Laylita’s Recipes

RECIPE OVERVIEW


 

In a large pot over medium heat, sautee the onions in olive oil until soft. Add in the beef.

Once beef starts to brown add in potatoes.

Season with tomato sauce, chipotle puree, cumin, salt & pepper.

Chipotle Beef & Potato Empanadas

 

 

Once the beef is fully cooked & potatoes are easily pierced with a fork, remove from the heat. Add in raisins & olives.

 

 

Chipotle Beef & Potato Empanadas

 

 

 

 

 

 

 

 

 

 

 

Then finally cilantro. Adjust salt & pepper to taste.

Preheat your oven to 400 degrees. Fill the center of your dough disk with a heaping spoon of filling.

Chipotle Beef & Potato Empanadas

 

Fold over and press down seams. To close you can either twist the edges, or press down with a fork.

Chipotle Beef & Potato Empanadas

 

Brush the tips and sides with egg wash.

Chipotle Beef & Potato Empanadas

 

Bake for 30-35 minutes until tops are lightly golden.

EmpanadasaChipotle Beef & Potato Empanadas

¡Buen Provecho

 

Chipotle Beef & Potato Empanadas
Recipe TypeStarters
Author: U. Kiano Moju
Ingredients
  • 1 1/2 lb ground beef
  • 1 large russet potato, peeled, 1/4” diced
  • 1 cup golden raisins
  • 1 cup white onion, small diced
  • 1/4 cup Spanish olives w. pimento, diced
  • * 4 TBSP chipotle puree
  • 1 TBSP garlic, minced
  • 1 small can tomato sauce
  • handful cilantro, chopped
  • 1 tsp ground cumin
  • salt & pepper to taste
  • *20 empanada disks, or dough
Instructions
  1. In a large pot over medium heat, sautee the onions in olive oil until soft
  2. Add in the beef. Once beef starts to brown add in potatoes. Season with tomato sauce, chipotle puree, cumin, salt & pepper
  3. Once the beef is fully cooked and the potatoes are easily pierced with a fork, remove from the heat.
  4. Add in raisins, olives & cilantro. Adjust salt & pepper to taste.
  5. Preheat your oven to 400 degrees. Fill the center of your dough disk with a heaping spoon of filling.
  6. Fold over and press down seams. To close you can either twist the edges, or press down with a fork.
  7. Brush the tips and sides with egg wash, and bake for 30-35 minutes until tops are lightly golden.

 

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

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