Latin American Empanadas w/ store bought dough

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 222.2
  • Total Fat: 12.0 g
  • Cholesterol: 25.6 mg
  • Sodium: 367.9 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.3 g

View full nutritional breakdown of Latin American Empanadas w/ store bought dough calories by ingredient

Number of Servings: 26


    1pound lean ground beef
    2 small onion, chopped
    1/2 cup diced red bell pepper
    4 cloves garlic, minced
    1 small tomato, seeded and chopped
    4 teaspoons ground cumin
    1/2 cup reduced-sodium chicken broth
    4 tablespoons sherry vinegar (see Ingredient notes) or red-wine vinegar
    4 cups potatoes diced, cooked (about 8 small red potatoes) or frozen hash-brown potatoes
    1.5 teaspoon salt, or to taste
    5 scallions (white part only), chopped
    2 hard-boiled egg chopped
    1 egg mixed with 1/4 cup water for glaze


Cook ground beef in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain on paper towels. Add onion to the pan and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds and the beef. Reduce the heat to medium-low; cover and cook for 10 to 15 minutes to intensify flavors and reduce liquid. Fold in scallions and hard-boiled egg. Let cool completely in the refrigerator.

To assemble empanadas: Preheat oven to 450 degrees F. Coat 2 baking sheets with cooking spray. On a well-floured surface, roll out one disk at a time to about 1/8 inch thick. Cut circles of dough using a 4 1/2-inch round cookie cutter (see Tips). Make 26 circles altogether.

Brush egg glaze around the edges of the dough circles. Place about 2 tablespoons filling in the center of each circle. Fold filled circles in half, press edges together and crimp with a fork. Place on the prepared baking sheet. Brush egg glaze over the empanadas.

Bake the empanadas until golden and crisp, switching the position of the pans midway, 15 to 20 minutes. Let cool for 5 minutes.

Number of Servings: 26

Recipe submitted by SparkPeople user ESHWOK.

Member Ratings For This Recipe

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    Very Good
    2 of 2 people found this review helpful
    Beef should be 80/15 or 80/20, otherwise it will turn out too dry. Can use a tomato or a small can of tomato sauce. No broth! No vinegar!! No potatoes!! Put one pitted olive per empanada. - I was born in raised in Argentina, my friends love them!! - 4/29/10