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Beef Empanadas with Aji Verde Dip

Tim Hollingsworth shares his flavorful beef empanada filling tucked inside flaky dough and served with Aji Verde dip. Perfect appetizer for the holiday party!

Ingredients:


  • 1/2 pound Ground Beef (93% lean or leaner)

Aji Verde Dip:

  • Half an avocado
  • 5 garlic cloves, peeled
  • 2 bunches fresh cilantro, roughly chopped
  • 1 cup mayonnaise
  • 1 bunch green onions, tops only
  • 1 jalapeno, seeded
  • 1 lime, juiced
  • Salt and pepper, to taste

Empanada Filling:

  • 1 (14-ounce) package empanada or pastry dough
  • 1/2 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1-1/2 cups peeled, chopped potatoes, boiled
  • 1 tablespoon flour
  • 3 cups beef stock

Cooking:

  1. For Aji Verde Dip, place avocado, garlic, cilantro, mayonnaise, green onion, jalapeno and lime juice in high-powered blender or food processor. Pulse thoroughly until mixed. Season to taste with salt and pepper. Cover; refrigerate until serving.
  2. For Empanada filling, heat large nonstick skillet over medium heat until hot. Add ground beef and cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary. Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  3. Add onion, garlic and jalapeno. Cook 2 to 3 minutes or until onion softens, stirring occasionally; add cumin and paprika. Season to taste with salt and pepper.
  4. Stir in potatoes and sprinkle mixture with flour; stir to combine and ingredients are mixed together.
  5. Add beef stock; reduce heat and simmer 2 to 3 minutes or until mixture thickens slightly. Cool filling.
  6. Preheat oven to 400°F.
  7. Place empanada dough on flat work surface; place 1 to 2 tablespoons cooled filling into centers. Fold dough over filling to form a crescent; seal edges by pressing with a fork. Repeat with remaining dough and filling. 
  8. Bake on parchment paper-lined baking sheet 15 to 20 minutes or until golden brown and crispy.
  9. Serve warm empanadas with Aji Verde dip. Enjoy!

Nutrition:

Nutrition information per serving, 1 serving: 185 Calories; 9.0 g Total Fat (2.5 g Saturated Fat; 0.1 g Trans Fat; 1.7 g Polyunsaturated Fat; 4.0 g Monounsaturated Fat); 30.0 mg Cholesterol; 252.0 mg Sodium; 15.0 g Total Carbohydrate; 1.0 g Dietary Fiber; 1.3 g Total Sugars; 0.0 g Added Sugars; 12.0 g Protein; 21.4 mg Calcium; 1.8 mg Iron; 428.0 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 2.1 mg Niacin; 0.3 mg Vitamin B6; 0.9 mcg Vitamin B12; 127.0 mg Phosphorus; 2.5 mg Zinc; 11.7 mcg Selenium; 42.0 mg Choline

A serving of this recipe provides an excellent source of protein (as an appetizer portion, not a significant source of other nutrients).

Chef tim hollingsworth