Beef and Veggie Empanadas

Empanadas are some of the most versatile appetizers in South American culture. Depending on the regions you go, empanadas can all be made slightly different, filled with delicious flavors and spices. Essentially, it is a deep-fried stuffed dough packed with meats, veggies, jams, or anything you like! I went savory and used seasoned ground beef with potatoes and veggies which is how my family enjoys them the most!

All of the empanadas were gone in minutes! They are always the first to go in any gathering for us!

The crispy outside of the dough works well with the soft-textured filling in the middle.

I know I probably say this about a lot of the dishes I make, but empanadas are by far one of my favorite appetizers. I don't make them too much, but when I do I wonder why I don't make these as often. They are fairly simple and the taste is completely worth it!

The filling is a balance of seasoned ground beef, with potatoes, red peppers, onions, and other delicious flavors! Don't worry if you aren't a meat-eater. This recipe can be made vegetarian by opting out on the ground beef! It'll still be bursting with flavor, and don't count on any leftovers either..

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Prep Time: 15 minutes Yields: 20 Servings

Cook Time: 45 minutes

Total Time: 60 minutes

INGREDIENTS

• 2 Packs of Goya Discs (10 pc. each)

• 5 Medium-Size Russet Potatoes, peeled and chopped

• 1 Chicken Bouillon Cube

• 2 Tbsp. Olive Oil

• 1 Yellow Onion, chopped

• 2 Roma Tomatoes, chopped

• 1/2 Green Pepper, chopped

• 1/2 Red Pepper, chopped

• 2 Cloves Garlic, chopped

• 3 Tbsp. Fresh Cilantro, finely chopped

• 1/2 lb. Ground Beef

• 1 Packet of Sazon Seasoning (cilantro y tomate flavor)

• 1/2 tsp. Salt

• 1/2 tsp. Onion Powder

• 1/2 tsp. Black Pepper

• 1/2 tsp. Dried Coriander

• Vegetable Oil for frying

INSTRUCTIONS:

1. Remove Goya Discs from the freezer and allow to completely defrost. Refrigerate them once completely defrosted so they can maintain shape.

2. In a medium pot, place chopped potatoes and fill with water until potatoes are covered. Add in the Bouillon cube. Boil potatoes over medium heat for about 20-25 minutes.

3. Drain potatoes and mash gently.

4. In a large skillet, heat olive oil over medium-high heat.

5. Add in the onions and cook for 4-6 minutes until they get tender.

6. Stir in the tomatoes, green pepper, red pepper, garlic, and cilantro. Cook for another 5 minutes until vegetables are softened.

7. Add in the ground beef and the rest of the spices and continue to break apart the ground beef while stirring with the rest of the vegetables. Cook for 8-10 minutes until meat is cooked through.

8. Combine the beef and potato mixture together until evenly incorporated. Allow to slightly cool.

9. Using one disc, place a heaping spoonful of filling on one half of the circle, allowing room on the edges for sealing.

10. Bring the empty half of the disc on top of the filling, creating a semi-circle.

11. Pinch the dough on both sides of the seam with a fork, to ensure that it doesn't open when frying.

12. In a medium saucepan, fill it up half way with vegetable oil and heat it on high.

13. Once the oil is ready, place empanadas two at a time and fry for about 3 minutes until they reach a golden brown.

14. Repeat with the rest.

15. Serve and enjoy!