Cheesy Beef and Potato Empanadas with Spicy Dipping Sauce

Ingredients

• 2 medium Potatoes (diced small and par-cooked)
• 1 medium Red bell pepper (diced)
• 1 medium Jalapeño pepper (deseeded if less heat desired, optional)
• 0.5 medium Onion (diced)
• 0.25 cup Fresh cilantro (chopped, divided between filling and garnish)
• 1 pound Ground beef (80/20) (for filling)
• 1 tablespoon Avocado oil (for cooking beef and veggies)
• 1 tablespoon All-purpose seasoning (AP seasoning) (or to taste)
• 1 teaspoon Smoked paprika (for seasoning)
• 0.5 teaspoon Ground cumin (for seasoning)
• 1 teaspoon Beef bouillon powder (to enhance beef flavor)
• 1 tablespoon Garlic paste (fresh garlic minced can be used instead)
• 1 tablespoon Tomato paste (for richness)
• 0.5 cup Beef broth (to add moisture and flavor)
• 1 tablespoon Green seasoning (optional) (adds robust flavor; contains scallion, habanero, herbs)
• 1 cup Colby Jack cheese (shredded, can substitute with other cheeses)
• 1 package Empanada dough (store-bought or homemade dough discs)
• 0.5 cup Mayonnaise (for dipping sauce)
• 0.25 cup Ketchup (for dipping sauce)
• 1 tablespoon Sriracha (adjust to taste for dipping sauce spice)
• 1 tablespoon Honey (for sweetness in dipping sauce)

Instructions

1. Par-cook diced potatoes

   Dice the potatoes into small, uniform pieces. Place them gently into a large pot of boiling water. Boil until the potatoes are tender but not falling apart, about 10-12 minutes. Drain and set aside to cool.

   Time: PT15M

   Temperature: 100°C

2. Prepare vegetables

   Dice the red bell pepper, jalapeño (remove seeds if less heat desired), and half an onion. Chop fresh cilantro and set aside.

   Time: PT10M

3. Cook ground beef with seasoning

   Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil. Add 1 pound of 80/20 ground beef and flatten it to maximize surface contact. Let it cook undisturbed until it develops a good brown color, about 5 minutes. Sprinkle in all-purpose seasoning, smoked paprika, cumin, and beef bouillon powder. Mix well and cook until beef is fully browned, about 5 more minutes.

   Time: PT15M

   Temperature: Medium-high

4. Add vegetables and sauté

   Add the diced red bell pepper, jalapeño, onion, and chopped cilantro to the beef in the skillet. Stir and sauté until the vegetables are tender, about 5 minutes. If there is excess fat, you may drain some off, but leaving some fat helps flavor the veggies.

   Time: PT7M

   Temperature: Medium-high

5. Add pre-cooked potatoes, garlic paste, and tomato paste

   Fold in the par-cooked diced potatoes, 1 tablespoon garlic paste, and 1 tablespoon tomato paste into the beef and vegetable mixture. Stir well to combine.

   Time: PT3M

   Temperature: Medium-high

6. Add beef broth and green seasoning, reduce filling

   Pour in 1/2 cup beef broth and 1 tablespoon green seasoning (optional) into the skillet. Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces and thickens slightly, about 5-7 minutes. Taste and adjust seasoning as needed. Remove from heat and let cool to room temperature before adding cheese.

   Time: PT10M

   Temperature: Medium-high

7. Make the dipping sauce

   In a small mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon sriracha (adjust to taste), 1 teaspoon garlic, 1 tablespoon honey, 1 teaspoon all-purpose seasoning, and 1 teaspoon smoked paprika. Whisk until smooth and well combined. Taste and adjust seasoning as desired. Refrigerate until serving.

   Time: PT10M

8. Add cheese to cooled filling

   Once the beef and vegetable filling has cooled to room temperature, fold in 1 cup shredded Colby Jack cheese or your preferred cheese until evenly distributed.

   Time: PT5M

9. Assemble empanadas

   Place an empanada dough disc on a clean surface. Spoon a generous amount of filling onto one half of the dough, leaving edges clear. Fold the dough over to form a half-moon shape. Press edges together firmly, then crimp with a fork to seal completely. Repeat with remaining dough and filling.

   Time: PT20M

10. Heat oil and fry empanadas

    Heat oil in a deep frying pan or deep fryer to 350°F (175°C). Gently place empanadas into hot oil, frying in batches if necessary. Fry for 3-5 minutes per side until golden brown and crispy. Use a slotted spoon or spider to turn and remove empanadas. Drain on paper towels.

    Time: PT15M

    Temperature: 175°C

11. Serve

    Plate the fried empanadas with a side of the prepared dipping sauce. Garnish with fresh cilantro for color and freshness. Serve immediately while hot and crispy.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

25g

Fiber

4g