Beef and Potato Empanadas

A Busy Mom's Secret to a Quick and Tasty Dinner

As a working mom, time is my most precious commodity. Juggling work, kids' activities, and household chores leaves little room for elaborate cooking projects. That’s why I’m always on the lookout for recipes that are quick, easy, and satisfying – and these beef and potato empanadas fit the bill perfectly! They're a fantastic way to use up leftover cooked potatoes, and they're incredibly versatile. You can easily adjust the filling to suit your family's preferences or what's available in your pantry. One of the things I love most about empanadas is how much you can customize them. You can use different types of meat, vegetables, cheeses, whatever you like. One day you could add a bit of spice to your fillings or try a different cheese.

The beauty of this recipe is its simplicity. No complicated techniques or obscure ingredients are required. Everything is readily available at your local grocery store. I often make a double batch on the weekends and freeze half for a quick weeknight meal. Just pop them in the oven and dinner is served in less than an hour! It's a lifesaver on those busy evenings when I'm rushing around trying to get everyone fed and out the door for soccer practice or school events. The aroma wafting from the oven is incredibly inviting, and the kids always gobble these up.

This recipe has become a staple in our house, and I know it will become a favorite in yours, too. It’s a perfect balance of comfort food and convenience. The flaky, golden-brown pastry encases a savory filling of tender beef and potatoes, seasoned to perfection. It’s a complete meal in one bite! I often serve them with a simple side salad and some fresh salsa for a well-rounded and delicious dinner. And the best part? Cleanup is a breeze!

Tips and Variations:

• Make it ahead: Assemble the empanadas a day or two in advance and freeze them unbaked on a baking sheet. Once frozen, transfer them to a freezer bag for longer storage. When ready to bake, simply place them on a baking sheet and bake according to the recipe instructions, adding a few minutes to the baking time.
• Spice it up: Add a pinch of chili powder or some diced jalapeños to the filling for a spicier kick.
• Vegetarian option: Replace the ground beef with lentils or black beans for a hearty vegetarian filling.
• Cheese please: Incorporate shredded cheese, such as cheddar or Monterey Jack, into the filling for extra flavor and richness.
• Different pastry: You can use store-bought pie crust or even puff pastry as an alternative to the Goya wrappers.
• Dipping sauces: Serve with your favorite dipping sauces like chimichurri, aioli, or even sour cream.

This is more than just a recipe; it's a shortcut to a home-cooked meal that tastes like you spent hours in the kitchen. It's a recipe that embraces simplicity while delivering on flavor and satisfaction. So, next time you’re looking for a quick, delicious, and family-friendly meal, give these beef and potato empanadas a try. You won't be disappointed! Enjoy!

Step-by-step

• Preheat oven to 350 degrees.
• Spray baking sheet(s) with non-stick cooking spray.
• Heat olive oil in a large skillet over medium heat and saute the sofrito and minced garlic in the olive oil.
• Add ground beef and potatoes, stir and break up meat with a wooden spoon, cook until beef is cooked through and potatoes are soft. This takes about 10 minutes.
• Add in the tomato sauce and the Sazon con Asafron seasoning packet to the skillet and stir.
• Lower heat to medium-low and simmer until mixture thickens a little, about another 10 minutes.
• Remove from heat.
• On a lightly floured work surface, using a rolling pin, roll out the Goya wrappers until about ½-inch larger in diameter.
• Stuff the Goya wrappers with about 2 heaping tablespoons (or a little more) of the filling.
• Moisten edges with water, fold in half to create a half moon and seal shells well by crimping with a fork (or use a dough press if you have one) so that they don't separate while cooking.
• Repeat until all shells are completed.
• Brush the tops of the empanadas with the egg wash before baking.
• Bake at 350 for 40 minutes.
• Enjoy!