Just when you thought an empanada couldn’t get anymore exciting..along comes beef tomato-potato empanadas!
Remember when I bought a small pint of green tomatoes? Well I wanted to make something different. S
omething other than fried green tomatoes so, when I was planning my weekly menu the other day and trying to use up my fresh veges, the Latina in me decided to add a bit of a twist to my basic empanada recipe.
Here’s the result. Beef tomato potato Empanadas! They were even better as leftovers-the hubs liked them a lot.)
A flaky crust creation with a tender meat & vege filling!
Beef tomato-potato empanadas
1 c. flour
1/4 t. each of salt & baking powder
1/3 c. shredded cheese (your choice)
1/4 c. shortening
1 egg (for brushing on pies)
Combine your flour, salt, baking powder and cheese in a large bowl. Gentle break in the shortening until you have a cornmeal consistency. Add the cold water until you can form a large ball and it’s not sticky! Set aside.
1/2 – 1 # ground beef chuck (cooked & drained)
1/4 c. chopped onion
3/4 c. green tomatoes (cubed)
1 T. oil
1 c. cubed potatoes (cooked & drained)
spices: salt, pepper, chile powder, garlic
1 T. cornstarch
1/4 c. water
1/2 c. cheese
Saute the onion and green tomatoes til clear. Drain. In the same skillet pour the water, beef and cornstarch and cook til you get a thin gravy. Stirring until smooth. Now add the sautéed veges, potatoes and season to your liking with spices above.READY to roll & fill!!! I used this wonderful little plastic pastry gadget that I found at a local kitchen store for about $5 bucks! The dough didn’t need to be perfectly round and it makes them perfect every time! Make fist sized balls with the dough (I got 7 of them) and roll out on a floured surface, about 1/4″ thick. Gently peel up and scoop onto the gadget, fill with meat filling, sprinkle cheese, fold gadget over to seal. Remove and place on parchment lined baking sheet. *(If you don’t have a tart maker, then roll out, fill, fold over, cut to size, crimp and set on baking sheet.) In a small bowl whip your egg and brush over each pastry after they’re all filled & ready to go. Bake in 350 oven for 20-25 minutes or until golden brown. Serve hot with a side salad or a vegetable dish! Yummy puff pastry filled with a tender meat filling that has extra “oomph” of green tomatoes & potatoes! Bet you’ll be making these again cause the house smelled fantastic & they were super good!
Beef tomato-potato Empanadas
My sweet MIL is traveling to her place in Minnesota for the summer months so she & Lorrie, will be stopping by tomorrow. I have a great menu planned for their visit, just need a few items. So off to the grocer and then chill-time for visiting!
I just love to spoil my peeps- don’t you?~