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Spicy Beef & Potato Empanadas

Baked beef and potato empanadas filled with seasoned ground beef, tender potatoes, chipotle peppers and spices.

Course Appetizer, Main Course
Keyword baked empanadas, beef and potato empanadas, beef empanada recipe, spicy beef empanadas
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Servings 20 Small Empanadas

Ingredients

  • 1 lb Ground Beef
  • 2 medium Potatoes chopped small
  • 1 Yellow Onion
  • 4 Green Onions chopped
  • 2 cloves Garlic
  • 2 tbsp chopped chipotle in adobo sauce
  • 8 oz Can of Tomato Sauce
  • 1 tsp Cumin
  • 1 tsp Paprika
  • ¼ tsp Cayenne Pepper optional
  • Salt & Pepper to taste

Egg Wash

  • 1 Egg
  • 2 tbsp Milk

Instructions

  1. Brown the ground beef in a large skillet over medium heat.

  2. Just before the meat is completely cooked through add chopped potatoes and onion and let simmer until translucent, about 5-7 minutes.

  3. Add chopped garlic and continue cooking until fragrant, about 2 minutes

  4. Season the pan with Paprika, Cumin, Salt, Cayenne and Pepper (cayenne optional if you don't like heat but I recommend it)

  5. Pour in tomato sauce and chilis in adobo sauce and let simmer until potatoes are easily broken with a fork. Stir in chopped green onions.

Assembling the Empanadas

  1. Roll out your dough and cut your circles. I used a small cereal bowl to make larger ones and another batch with smaller glass sized. It's truly up to you! For the one's pictured here use a water glass.

  2. Once you have your dough cut out, spoon a tbsp of the fillling into the center of each circle

  3. Fold your empanadas in half and use a fork to press the edges together until sealed shut

  4. Brush each of your empanadas with egg wash and then put them onto a parchment paper lined baking sheet.

  5. Bake at 400° for 10-15 minutes or until golden brown.