Recipes & Tips:
Potato and Beef Empanada
Prep Time 30 minutes | Cooking Time 35 Minutes
1.5 lb bag of EarthFresh Mini Yellow Organic Potatoes
1 lb extra lean ground beef
1 tbsp. (15mL) olive oil
½ cup (125 mL) chopped Spanish onion
2 tbsp. (30 mL) minced garlic
2 tbsp. (30 mL) tomato paste
2 tbsp. (30 mL) apple cider vinegar
1 tbsp. (15 mL) garlic powder
2 tsp. (10 mL) cumin
2 tsp. (10 mL) chili powder
2 tsp. (10 mL) dried oregano
1 tsp. (5 mL) salt
½ cup (125 m) chopped red pepper
½ cup (125 mL) chopped green pepper
3 cup (375 mL) all-purpose flour, plus more for the work surface
1 tbsp. (15 mL) baking powder
2 tsp. (10 mL) sugar
½ tsp. (2.5 mL) salt
½ cup (125 mL) shortening
¾ cup (225 mL) low sodium beef broth
Adobo Aioli Dip:
1 cup (500 mL) low fat sour cream
2 tbsp. (30 mL) adobo sauce
1 tbsp. (15 mL) lime juice
1 tbsp. (15 mL) fresh chopped cilantro
In a small bowl, whisk all the ingredients together and set aside.
Preheat oven to 350°F (177°C).
For the empanada dough, combine the flour, baking powder, sugar, and salt in a large bowl. Cut in the lard with two knives until the mixture is coarse in texture. Transfer to a flat lightly floured working surface
In a separate bowl, beat the egg and then whisk in the beef stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover with plastic wrap and refrigerate for 60 minutes.
Next, wash, dry and cut 10 potatoes into quarter size pieces.
In a large skillet heat the olive oil over medium heat. Add the onion and garlic, sauté for 3 minutes. Add the beef and potatoes and cook until the beef is completely cooked, roughly 10 minutes. Drain the excess grease and place the beef and potato aside in a large bowl.
In the same pan, add the tomato paste, apple cider vinegar, garlic powder, cumin, chili powder, dried oregano, salt, red and green peppers. Cook until the peppers are soft, roughly 8-10 minutes. Remove from the stove and stir into the potato and beef mixture. Set aside.
Lightly flour the work surface and roll out the dough into ¼ inch thickness. Cut out 6 inch rounds, divide and add the meat and potato filling to each empanada. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges. Transfer the empanadas to a baking sheet and place into a pre-heated oven. Bake for 40 minutes until dough is cooked and light brown in colour.
Remove the baked empanadas from the oven and let cool for 10 minutes. Transfer the empanadas to a serving platter and serve with the adobo aioli sauce.
Nutrients per Serving :
Fat 27 g
Saturated Fat 9 g
Trans Fat 0.3 g
Cholesterol 66 mg
Sodium 1491 mg
Carbohydrate 60 g
Fibre 4 g
Sugars 4 g
Protein 23 g
Potassium 255 mg