Ingredients
Scale
- 1 pound ground beef
- 1 large potato, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 package empanada dough discs
- 1 egg, beaten (for egg wash)
Instructions
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add ground beef, cook until browned.
- Stir in potatoes, paprika, cumin, salt, and pepper. Cook until potatoes are soft.
- Remove from heat and let the filling cool.
- Preheat oven to 400°F (200°C).
- Place a spoonful of filling in each dough disc, fold, and seal the edges.
- Brush with beaten egg and place on a baking sheet.
- Bake for 20-25 minutes or until golden brown.
Notes
- Empanadas can be frozen before baking for later use.
- Adjust seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg