Colombian beef and potato empanadas
7
Points®
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
Bulgogi (beef stir fry)
¾ pound(s), strips, cut into 1/4-inch pieces
Uncooked onion
1 medium, cut into 1/4-inch dice
Uncooked Yukon gold potato
1 medium, peeled and cut into 1/4-inch dice
Plum tomato
1 large, halved, seeded, and cut into 1/4-inch dice
Garlic
3 clove(s), minced
Chili powder
2 tsp
Ground cumin
2 tsp
Kosher salt
½ tsp, or to taste
Cilantro
⅓ cup(s), chopped fresh
Goya Discos para empanada dough
12 item(s), (or Avanti brand), frozen regular-size dough disks for baking, thawed
Egg
1 large egg(s), lightly beaten
Salsa
2 cup(s), or Colombian hot sauce (aji picante)