This One-Skillet Beef & Veggie Empanada Filling is a must-try! The ingredient preparation is so darn simple and it’s all combined in a single skillet! You can use either a homemade or store-bought dough of your choosing to then bake the savory pastries. This recipe fills about 13 medium-sized empanadas making it a perfect choice for a group meal, or for easily reheated leftovers in a smaller household.
The flavors make salsas and guacamole natural toppings for serving, and the level of spice can be adjusted by adding more or less cayenne.
Servings: Filling For Approx. 13 Medium Empanadas
Ingredients:
1 Yellow/Sweet Onion, finely chopped
1 Large, Or 2 Small, Russet Potatoes, peeled and diced
2 Full Sized Carrots, peeled and finely diced
3 Garlic Cloves, minced or crushed
2 Tbsp Extra Virgin Olive Oil
1 Cup Beef Broth
1 Lb Ground Beef
2 Tbsps Tomato Paste
2 Tsp Chili Powder
1/2 Tsp Cumin
1 Tsp Cayenne
Sea Salt And Black Pepper To Taste
Additionally:
2 Eggs + 1 Tbsp Cold Water For Egg Wash
Directions:
[If you are making a homemade dough, prep ahead of time, refrigerate, and bring back to room temperature accordingly. If using a premade/frozen dough, follow package instructions for thawing.]
Finely chop the onion
Peel and dice the potatoes
Peel and finely dice the carrots
Mince the garlic (or use a garlic press)
In a large skillet, add the olive oil and then all of the above (onions, carrots, potatoes, and garlic) and start cooking on medium heat
Stir veggies often, adding in splashes of water if they are getting dry
Once the veggies have softened significantly, add in 1/2 a cup of the beef broth, then once it cooks off, add in the other 1/2 cup
If additional softening of the veggies is still needed, continue to cook with splashes of water until cooked thoroughly
Add in the ground beef, disperse, and cook evenly among the veggie mix, continuing to add splashes of water if too dry
Lower the heat
Add in the tomato paste, chili powder, cumin, cayenne, salt, and pepper
Taste test and adjust the spices to your taste (I recommend a lot of salt and pepper)
The final consistency should be slightly mushy (see photos)
Remove the skillet from the heat
[From here:
Preheat the oven to the specific temperature required for your dough
Cut the dough into circular shapes
Fill the empanadas
Fold over
Seal by pressing with a fork
Brush with an egg wash if your dough requires it
Bake according to your dough instructions – For my dough it was around 30 minutes at 400º, but this is variable!]
Serve final empanadas with the salsa or guacamole (or both!) of your choice
Enjoy!
[Leftovers can be stored sealed in the refrigerator.]
