Best 4 Beef And Potato Empanadas With Salsa Picante Recipes

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Calling all beef and potato lovers! These empanadas are a delightful treat that combines the savory flavors of ground beef, tender potatoes, and a blend of aromatic spices, all wrapped in a golden and flaky crust. Each bite offers a harmonious balance of textures, from the crispy exterior to the soft and flavorful filling. Accompanied by a zesty and refreshing salsa picante, these empanadas make for a satisfying and delectable meal. In this article, we present two variations of this classic dish: the traditional beef and potato empanadas and a vegetarian version featuring a savory filling of black beans, corn, and bell peppers. Both recipes include step-by-step instructions and helpful tips to ensure perfect empanadas every time. So, prepare your taste buds for a culinary journey as we delve into the art of crafting these delightful pockets of goodness.

Here are our top 4 tried and tested recipes!

POTATO AND BEEF EMPANADAS



Potato And Beef Empanadas image

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.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h30m

Yield 26

Number Of Ingredients 15

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
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:

  • 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.
  • 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.
  • 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.
  • 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.
  • On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.
  • 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.
  • Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
  • Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.

Nutrition Facts : ServingSize 1 Serving

COLOMBIAN BEEF AND POTATO EMPANADAS



Colombian Beef and Potato Empanadas image

Colombian empanadas are typically quite small - a couple of bites each - and have a crisp corn crust. There are a wide range of fillings you'll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife's family typically keeps the seasonings simple - salt, pepper and a dash of paprika - though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.

Provided by J. Kenji López-Alt

Categories     dinner, snack, finger foods, meat, vegetables, appetizer

Time 1h

Yield About 24 small empanadas (serves 6 to 8 as an appetizer)

Number Of Ingredients 13

1 medium Yukon Gold potato (about 6 ounces), peeled and cut into 1/2-inch cubes (1 heaping cup)
Kosher salt and freshly ground black pepper
1/2 ripe beefsteak tomato
1 tablespoon vegetable oil
1/2 pound lean ground beef or pork
1/2 small white or yellow onion, finely minced
1 scallion, finely minced
1/2 teaspoon sweet paprika
1/2 teaspoon granulated chicken bouillon, plus more as needed (optional)
1 recipe Popcorn Masa or Standard Masa
2 quarts vegetable, canola, peanut or soybean oil
Kosher salt
1 recipe ají

Steps:

  • Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
  • Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
  • In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
  • Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
  • Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
  • Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
  • Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
  • In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
  • Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.

BEEF AND POTATO EMPANADAS WITH SALSA PICANTE



Beef and Potato Empanadas With Salsa Picante image

Yet another traditional Colombian dish that I learned to make from my mother-in-law. To eat, put a little bit of the picante on each bite. It's one of my favorite meals.**Just a note, until the elves edit this for me, it should be 1/2 lb hamburger meat, not 1 lb. Sorry about that!**

Provided by SlipC

Categories     Lunch/Snacks

Time 50m

Yield 6 empanadas

Number Of Ingredients 21

1 large white onion, finely chopped
3 large tomatoes, diced
1/4 cup fresh cilantro, chopped
1/2 cup finely chopped green bell pepper
1 -2 jalapeno pepper, finely chopped (depending on how hot you want it)
2 limes, juice of
1 teaspoon olive oil
salt, to taste
pepper, to taste
1/2 lb hamburger meat
1 teaspoon minced garlic
1 medium onion, finely chopped
2 medium potatoes, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 teaspoons goya adobo seasoning, with comino (seasoning mix made by Goya)
1 (2 g) package goya sazon goya with coriander and annatto (another Goya mix)
water
2 cups pre-cooked white cornmeal (I use the brand P.A.N.)
2 1/2 cups water
1 teaspoon salt
vegetable oil

Steps:

  • To Prepare the Salsa Picante.
  • Prepare the day before you plan to make the empanadas.
  • In a medium sized container with a lid, mix all ingredients for the salsa picante.
  • Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
  • Keep refrigerated until ready to serve.
  • To Prepare the Filling.
  • In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
  • In a large pot, combine the browned meat mixture with the remaining filling ingredients.
  • Cover mixture with 1/2 inch of water and bring to boil.
  • Let boil for one minute, then cover and turn heat to low.
  • Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
  • If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
  • When the filling is ready, turn off heat and allow to cool to room temperature.
  • To Prepare the Dough:.
  • While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
  • Knead until smooth and form.
  • When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
  • Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
  • In the center of each circle, place approximately 2 Tbsp of filling.
  • (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
  • Fold the dough in half, so it covers the filling.
  • Pinch the edges together.
  • If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
  • Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
  • Serve with Salsa Picante.

Nutrition Facts : Calories 331.6, Fat 8.2, SaturatedFat 2.6, Cholesterol 25.7, Sodium 827.5, Carbohydrate 53.6, Fiber 6.6, Sugar 5.7, Protein 13.2

BEEF EMPANADAS



Beef Empanadas image

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.

Provided by David Tanis

Categories     dinner, lunch, main course, side dish

Time 1h30m

Yield 36 empanadas

Number Of Ingredients 19

4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
1/2 pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
1/2 cup chopped scallions, white and green parts
1/4 cup chopped pitted green olives
2 hard-cooked eggs, sliced

Steps:

  • Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
  • Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
  • Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
  • Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
  • Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
  • Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  • Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  • Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Be sure to brown the beef well before adding it to the empanadas.
  • Use a sharp knife to cut the potatoes into small pieces so that they cook evenly.
  • Don't overfill the empanadas, or they will be difficult to seal.
  • Use a fork to crimp the edges of the empanadas to seal them well.
  • Fry the empanadas in hot oil until they are golden brown and crispy.
  • Serve the empanadas with salsa picante and guacamole for a delicious and authentic Mexican meal.

Conclusion:

Beef and potato empanadas are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With a few simple ingredients, you can create a dish that is sure to please everyone. So next time you are looking for a new and exciting recipe, give these beef and potato empanadas a try. You won't be disappointed!

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