Beef and Potato Empanadas
These tasty meat pies are definitely worth the extra effort.
1 small russet potato, unpeeled
2 tablespoons olive oil
1 pound lean ground beef
2 medium onions, chopped
1 large green bell pepper, chopped
1/2 cup pimiento-stuffed green olives, chopped
4 MAGGI Beef Flavor Bouillon Cubes, crushed
1 tablespoon chili powder
1 teaspoon ground cumin
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable shortening, melted
1 cup warm milk
1 large egg, beaten
1 large egg yolk, beaten
Vegetable oil for deep frying
Spicy Cilantro Dipping Sauce (recipe follows)
- For Filling: Cover potato with water in medium saucepan; bring to a boil. Boil for 5 minutes. Grate potato (should have 1 1/2 cups); set aside.
- Heat oil in large skillet over medium-high heat. Add beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add potato, olives, bouillon, chili powder and cumin; cook for 3 minutes. Let cool.
- For Pastry: Combine flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered as you work.
- Heat oil in large saucepan for frying.
- To Assemble: Place 1/4 cup filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on baking sheets and bake in preheated 400°F (205°C) oven for 12 to 15 minutes or until golden brown. Serve warm with Spicy Cilantro Dipping Sauce.
Makes 20 empanadas.
For Spicy Cilantro Dipping Sauce: Combine 1 cup finely chopped fresh cilantro, 1/4 cup fresh lime juice, 1/4 cup MAGGI Seasoning Sauce, 1 to 2 tablespoons packed brown sugar and 2 teaspoons hot pepper sauce in medium bowl.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.