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Beef Empanadas

Tessa, Handle the Heat
  • 2018 minutes
  • Serves 20

INGREDIENTS

Dough

1 cup

water

3/4 cup

butter

2 3/4 cups

flour

2 tsp

salt

paprika

Filling

3 tbsp

olive oil

1

small yellow onion, peeled and minced

1

small red bell pepper, cored, seeded, and finely diced

1/2 tsp

paprika

1/2 tsp

red pepper flakes

1/2 tsp

ground white pepper

1/2 tsp

ground cumin

1 lb

ground beef (85-90% lean)

salt

1

small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)

3

scallions, trimmed and chopped

1/2 cup

shredded monterey jack cheese (or “Mexican blend” cheese)