Beef and Potato Empanadas With Salsa Picante

Recipe by SlipC
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Prepare the Salsa Picante.
  • Prepare the day before you plan to make the empanadas.
  • In a medium sized container with a lid, mix all ingredients for the salsa picante.
  • Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
  • Keep refrigerated until ready to serve.
  • To Prepare the Filling.
  • In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
  • In a large pot, combine the browned meat mixture with the remaining filling ingredients.
  • Cover mixture with 1/2 inch of water and bring to boil.
  • Let boil for one minute, then cover and turn heat to low.
  • Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
  • If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
  • When the filling is ready, turn off heat and allow to cool to room temperature.
  • To Prepare the Dough:
  • While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
  • Knead until smooth and form.
  • When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
  • Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
  • In the center of each circle, place approximately 2 Tbsp of filling.
  • (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
  • Fold the dough in half, so it covers the filling.
  • Pinch the edges together.
  • If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
  • Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
  • Serve with Salsa Picante.
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