Beef and Potato Empanadas With Salsa Picante Recipe

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Beef and Potato Empanadas With Salsa Picante
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Ingredients
21
Count
Nutrition
522
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. To Prepare the Salsa Picante.
  2. Prepare the day before you plan to make the empanadas.
  3. In a medium sized container with a lid, mix all ingredients for the salsa picante.
  4. Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
  5. Keep refrigerated until ready to serve.
  6. To Prepare the Filling.
  7. In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
  8. In a large pot, combine the browned meat mixture with the remaining filling ingredients.
  9. Cover mixture with 1/2 inch of water and bring to boil.
  10. Let boil for one minute, then cover and turn heat to low.
  11. Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
  12. 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.
  13. When the filling is ready, turn off heat and allow to cool to room temperature.
  14. To Prepare the Dough:.
  15. While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
  16. Knead until smooth and form.
  17. When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
  18. 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).
  19. In the center of each circle, place approximately 2 Tbsp of filling.
  20. (Leave a margin of about 1/4-1/2 around the filling, in order to fold the empanada).
  21. Fold the dough in half, so it covers the filling.
  22. Pinch the edges together.
  23. 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.
  24. Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
  25. Serve with Salsa Picante.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 522.36 Kcal (2187 kJ)
Calories from fat 108.77 Kcal
% Daily Value*
Total Fat 12.09g 19%
Cholesterol 29.48mg 10%
Sodium 1889.02mg 79%
Potassium 1007.37mg 21%
Total Carbs 88.12g 29%
Sugars 13.39g 54%
Dietary Fiber 10.95g 44%
Protein 18.85g 38%
Vitamin C 65.1mg 108%
Vitamin A 1.2mg 41%
Iron 12.9mg 72%
Calcium 171.1mg 17%
Amount Per 100 g
Calories 85.75 Kcal (359 kJ)
Calories from fat 17.85 Kcal
% Daily Value*
Total Fat 1.98g 19%
Cholesterol 4.84mg 10%
Sodium 310.09mg 79%
Potassium 165.37mg 21%
Total Carbs 14.47g 29%
Sugars 2.2g 54%
Dietary Fiber 1.8g 44%
Protein 3.09g 38%
Vitamin C 10.7mg 108%
Vitamin A 0.2mg 41%
Iron 2.1mg 72%
Calcium 28.1mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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