Beef Empanadas
View original ↗
Handle the Heat · by Tessa Arias★ 4.9 (109)

Beef Empanadas

NUTRITION · PER SERVING180M COOK
CAL 10%·PRO 16%
CARBS 16G31% OF CAL
2G FIBER1G SUGAR12G OTHER
FAT 12G52% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked beef-filled empanadas with a flaky homemade pastry crust. The seasoned ground beef filling includes onion, peppers, peas, and cheese. These freeze well for make-ahead meals.

mainmexicanbeef
View the full recipe on Handle the Heat →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 20
  • 1 cup (237 grams) water
  • 1 1/2 sticks (170 grams) unsalted butter
  • 2 3/4 cups (349 grams) all-purpose flour
  • 2 teaspoons fine sea salt
  • Pinch of paprika
  • 3 tablespoons olive oil, (divided)
  • 1 pound ground beef (85-90% lean)
  • 1 small yellow onion, (peeled and minced)
  • ½ red bell pepper, (cored, seeded, and finely diced)
  • ½ green bell pepper, (cored, seeded, and finely diced)
  • ½ cup frozen peas
  • 2 cloves garlic, (finely minced)
  • 1 teaspoon oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cumin
  • ¼ cup beef broth
  • 1-2 tablespoons tomato paste, (to preference)
  • 1 small russet potato, (peeled, finely diced, and boiled*)
  • 3 scallions, (trimmed and chopped)
  • 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional)
  • 1 egg
  • 3 tablespoons water
PREP
30M
SODIUM
390MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.