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Photo of Colombian beef and potato empanadas by WW

Colombian beef and potato empanadas

6
6
6
SmartPoints® value per serving
Total Time
1 hr 57 min
Prep
45 min
Cook
42 min
Serves
12
Difficulty
Easy
Colombian empanadas go heavy on the spices, which make them extra good. Using frozen dough is the key shortcut in this recipe.

Ingredients

Olive oil

1 tbsp(s)

Bulgogi (beef stir fry)

¾ pound(s), strips, cut into 1/4-inch pieces

Uncooked onion(s)

1 medium, cut into 1/4-inch dice

Uncooked Yukon gold potato(es)

1 medium, peeled and cut into 1/4-inch dice

Plum tomato(es)

1 large, halved, seeded, and cut into 1/4-inch dice

Garlic clove(s)

3 clove(s), medium, minced

Chili powder

2 tsp(s)

Ground cumin

2 tsp(s)

Kosher salt

½ tsp(s), or to taste

Cilantro

⅓ cup(s), chopped fresh

Goya Discos para empanada dough

12 item(s), or other brand, thawed

Egg(s)

1 large, lightly beaten

Fat free salsa

2 cup(s)

Instructions

  1. Preheat oven to 200°F. Line baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Per serving: 1 empanada and about 2 1/2 tablespoons sauce

Notes

Aji picante sauce is easy to make. Combine 1 cup cilantro leaves; 2 jalapeños, chopped; 3 scallions, chopped; 1 large tomato, chopped; 3 tablespoons lime juice; 1 tablespoon white vinegar; 1/2 teaspoon kosher salt; and 1/4 teaspoon black pepper in food processor. Pulse until it forms a chunky puree. Makes 2 cups.

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