argentine

Salta Style Beef and Potato Empanadas

This baked dish pairs empanada dough discs with ground beef, potato, peeled and small diced and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

41 g Carbohydrates

35 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

3g empanada dough discs (about 12 cm) 8 kcal
139g ground beef (85% lean) 348 kcal
151g potato, peeled and small diced 116 kcal
114g yellow onion, diced 46 kcal
13g olive oil 115 kcal
3g sweet paprika 9 kcal
1g ground cumin 4 kcal
1g hard-boiled egg, chopped 1 kcal
19g green onion, sliced 8 kcal
1g egg, beaten (for brushing) 1 kcal

Cooking instructions

Heat oven to 425 F. Line a baking sheet with parchment.
ground beef (85% lean)olive oilsweet paprikaground cumin
Cook filling: saute onion in olive oil 4 minutes; add ground beef and cook until browned. Stir in paprika, cumin, salt, and pepper.
potatohard-boiled egggreen onionegg
Add diced potato and 2-3 tbsp water; cover and simmer 8-10 minutes until potato is tender and mixture is mostly dry. Cool 5 minutes, then stir in chopped boiled egg and green onion.
empanada dough discs (about 12 cm)ground beef (85% lean)
Fill empanada discs with the beef mixture; fold, seal edges with a fork, and cut small vents.
egg
Brush with beaten egg and bake 14-18 minutes until deeply golden. Rest 5 minutes before eating.