Adventures of Eating with dReJ: healthy, cheap, delicious

Posts tagged ‘latin american rendition’

Latin American Empanadas

Crispy even when baked!

Quick Link:

Ingredients (we made quite a few changes!)


This recipe calls for you to make your own empanada shells – but we felt like that took too long, so we used GOYA brand empanada shells. We had a few left over from a previous recipe and couldn’t find them again at our local grocery store – so the second time we made these, we used corn tortilla shells. Here’s what the GOYA ones look like:

May have to go to a specialty Mexican store for this


  • 1/2 cup hulled pumpkin seeds
  • 1/2 pound lean ground beef Turkey
  • 1 small onion, chopped
  • 1/4 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 1 small tomato, seeded and chopped
  • 2 teaspoons ground cumin
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons sherry vinegar, (see Ingredient notes) or red-wine vinegar
  • 2 cups potatoes, diced, cooked (about 8 small red potatoes) or frozen hash-brown potatoes We did use 1 red potato but served it as a side with pinto beans instead of putting the potato in the empanada
  • 3/4 teaspoon salt, or to taste
  • 2 scallions (white part only), chopped
  • 1 hard-boiled egg, chopped
  • 1 egg, mixed with 1/4 cup water for glaze
  • Aji Sauce, (recipe follows)

Okay – so you see we made quite a few changes to this. Of course, we don’t really red meat very often, so the turkey was a simple trade out. We didn’t do the pumpkin seeds because we just didn’t want to go through all that to be honest. 🙂

We actually bought the potatoes to go in the mix, but Chef RJ forgot to put them in, so they ended up being a side item (and we only used 1). So it worked out.

Cooking Process:

So for these, obviously if you aren’t making the dough – you can skip the first part and just mix up the meat/veggies mixture and cook it. But whether you make the dough yourself of just use the shells – we did do the whole egg glaze thing on the shells so they would crisp up in the oven.

We skipped on the Aji sauce and just bought our favorite salsa to serve with these yummy empanadas.

dReJ Concoction:
Dice up small red potato and saute with a little olive oil, once the taters are tender – add in 1 can of pinto beans and 1 small can of corn and heat up. Add cumin, thyme, garlic to the mix and you have enough for 4 sides. Super quick meal!

The second time we made this this week, we just had the corn tortilla shells so we put the meat/veggie mix in them to eat taco style. Still really yummy and easier option if you don’t want to do the dough.

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