Beefy Basketball Empanadas

"These basketball shaped empanadas are filled with a seasoned beef and potato mixture and served with chimichurri for dipping."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
14 Empanadas




  • Set a large skillet over medium high-heat with the oil. Once hot, add the beef and break it up with a wooden spoon, cooking until no longer pink, about 5 to 8 minutes. Stir in the onion, garlic, potatoes and season with salt, pepper, cumin, and red pepper flakes. Cook until the onions have softened, about 2 minutes longer. Stir in the cilantro, tomato paste and Worchestershire sauce. Cook over low heat until the potatoes have softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
  • Roll out the pie dough and cut out into 4-inch circles. Fill half of them with the cooled mixture, about 1 to 2 teaspoons, and then top with another pie circle. Crimp together with a form to seal and place on a baking sheet lined with parchment paper.
  • Preheat oven to 375 degrees F.
  • In a small bowl, whisk together the egg and orange food coloring. Brush the empanadas with the egg wash.
  • Reroll the scraps of dough and cut out into strips and place on top to form the lines of the basketball. Bake until golden, about 18 to 20 minutes. Remove from the oven and let cool slightly. Using the edible black pen, color the lines of the basketball before serving. Serve with chimichurri for dipping.

Questions & Replies

  1. You don't say anything about prepping the potatoes. Are they to be diced? sliced? Used whole? Please advise. Thanks!
  2. What is your favorite chimichurri recipe?
  3. This receipt says to add Worcestershire sauce. But I don't see Worcestershire sauce in the recipe how much are you supposed to add?


Have any thoughts about this recipe? Share it with the community!


Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
View Full Profile

Find More Recipes