Colombian beef and potato empanadas
Bulgogi (beef stir fry)
¾ pound(s), strips, cut into 1/4-inch pieces
1 medium, cut into 1/4-inch dice
Uncooked Yukon gold potato(es)
1 medium, peeled and cut into 1/4-inch dice
1 large, halved, seeded, and cut into 1/4-inch dice
3 clove(s), medium, minced
½ tsp(s), or to taste
⅓ cup(s), chopped fresh
Goya Discos para empanada dough
12 item(s), or other brand, thawed
1 large, lightly beaten
Fat free salsa
- Preheat oven to 200°F. Line baking sheet with parchment paper.
- To make empanada filling, heat oil in large nonstick skillet over medium-high heat. Add beef and onion and cook, stirring, until beef is browned and onion is softened, about 5 minutes. Add potato and reduce heat to medium. Cook, stirring, until potato is almost tender, about 10 minutes. Stir in tomato, garlic, chili powder, cumin, and salt. Reduce heat to medium-low; cook until potato is fork-tender, about 3 minutes longer. Transfer to medium bowl an stir in cilantro. Let cool.
- For each empanada, mound 2 tablespoons filling along middle of each dough disk. Fold in half to form half-moon shape and press edges together to seal. Roll edge to form 1/2-inch rim; crimp with fork. Place on prepared baking sheet. Refrigerate until cold, about 30 minutes.
- Line bottom of 6- to 8-quart air fryer basket with parchment paper, slightly smaller than basket. Depending on air fryer settings, preheat to 360°F or 370°F for 3 minutes.
- Place 4 empanadas in prepared basket. Brush tops with beaten egg. Air fry 8 minutes. Turn empanadas over and brush with egg. Air fry until golden brown and firm, about 6 minutes longer. Place on wire rack and keep warm in oven. Air fry remaining empanadas. Serve warm with aji picante sauce.
- Per serving: 1 empanada and about 2 1/2 tablespoons sauce