Beef and Potato Empanadas

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This post lists 300 grams of beef or chicken, two cooked potatoes and tomato paste for a savory empanada filling, but leaves the pastry quantity and baking method unspecified. This version chooses beef and twelve ready-made empanada disks so the instructions can be followed without a separate dough formula. Cook the meat with chopped onion and pepper, then stir in diced cooked potato and tomato paste; let the mixture cool before filling. A heaped tablespoon or two per disk leaves enough edge to seal. Brush the turnovers with beaten egg and bake until the pastry is golden and the filling hot. Sizes and ovens vary, so check the bottom crust as well as the top.

Recipe card

Beef and Potato Empanadas

Baked pastry turnovers filled with beef, onion, pepper, cooked potato and tomato paste.

Prep 35 minCook 30 minTotal 65 minYield 12 small empanadas

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Skillet, lined baking tray, pastry brush

Ingredients

12 ready-made empanada pastry disks, about 500 g, specified for workable yield 300 g minced beef 1 onion, finely chopped 1 sweet bell pepper, diced 2 potatoes, cooked and diced 2 tbsp tomato paste to taste salt, pepper and chopped herbs 1 large egg, beaten for brushing

Instructions

1. Cook filling

   Brown beef in a skillet with onion and diced pepper until fully cooked.

2. Finish filling

   Stir in already cooked potato, tomato paste and seasoning; cook briefly and cool.

3. Fill

   Heat oven to 200°C; put a modest mound of cool filling on each pastry disk and moisten edges lightly.

4. Seal and glaze

   Fold over, press and crimp edges; arrange on lined tray and brush with beaten egg.

5. Bake

   Bake about 20–25 minutes until both top and base are golden and filling hot.

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How to tell when it is ready

Pastry golden on both sides and beef filling fully cooked.

Tips

• Cool filling first.
• Use cooked potatoes.
• Avoid overfilling.
• Inspect bottom pastry for browning.

Troubleshooting

• If seals open, reduce filling and crimp firmly.
• If bases are pale, bake on a lower oven rack a little longer.

Substitutions

• Use cooked chicken in place of beef and reach 74°C (165°F).
• Use oven-ready turnover pastry disks of similar size.

Variations

• Use the original post’s chicken option, cooked through before filling.
• Stir chopped herbs into cooled filling.

Serving suggestions

• Offer with tomato salsa.
• Add a green salad.
• Serve with lime wedges.
• Pack for a savory picnic with proper chilling.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate cooked empanadas up to 3 days or freeze; reheat until hot.

Food safety

Cook beef completely before enclosing; do not mix warm filling into cold raw pastry.

Frequently asked questions

Can I make the pastry from the source?

The post gives no dough formula; this card uses measured ready-made pastry disks.

How should I store beef and potato empanadas?

Refrigerate cooked empanadas up to 3 days or freeze; reheat until hot.

Serve when pastry is crisp and filling is hot.