Crispy Baked Beef And Sweet Potato Empanadas Recipe
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
24 Empanadas
Ingredients
  • 1 sweet potato, peeled and diced
  • 3 tablespoons olive oil, divided
  • ½ pound ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • 16 tablespoons (2 sticks) butter, cut into 1-inch pieces
  • ½ cup + 1 teaspoon warm water
  • 2 eggs, divided
Directions
  1. Preheat the oven to 400 F.
  2. Arrange the sweet potato pieces on a parchment-lined sheet tray and drizzle with 1 tablespoon of olive oil.
  3. Roast for 10 minutes, or until just tender.
  4. In the meantime, heat the remaining oil in a skillet over medium heat.
  5. Finely crumble the ground beef in a skillet and stir and fry until browned.
  6. Once browned, add the onion and garlic and cook until fragrant, about 2 minutes.
  7. Add the roasted sweet potato to the mixture.
  8. Add the cumin, chili powder, coriander, salt, and pepper and stir to combine. Remove from the heat and set aside.
  9. To make the dough, combine the flour, salt, and butter pieces in a food processor.
  10. Pulse until the butter is chopped into pea-sized pieces.
  11. Add the water and 1 egg and blend until a sticky dough forms.
  12. Remove the dough from the processor and transfer to a lightly floured surface. Knead until dough forms a smooth ball.
  13. Roll the dough into a ball and slice in half. Roll each half into a 1-inch rope.
  14. Slice each rope into 12 1-inch pieces.
  15. Roll each piece into a ball.
  16. Roll each ball into a circle ⅛-inch thick.
  17. Fill with 2 tablespoons of empanada filling. Fold in half, then fold or crimp closed.
  18. Whisk the egg and 1 teaspoon of water together in a small bowl. Brush each empanada with the egg wash.
  19. Reduce the oven heat to 375 F.
  20. Bake for 25 minutes, or until golden brown.
  21. Let cool briefly, then serve.