Empanadas (Beef Turnovers)

Empanadas (Beef Turnovers)


I love the convenience of having this dough already made. Now that I know where to get it, I will be purchasing it more and keeping it stocked in my freezer!!

Modified from: Empanadas (Beef Turnovers)

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1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees.
  2. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and sweet potato and cook until soft, about 5 minutes more. Stir in tomato sauce, adobo, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  3. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  4. Place a silpat or parchment paper on cookie sheet. Lightly brush with oil. Place formed empanadas on sheet and cook for 15 or until lightly browned. I checked them and turned them over for another 5 minutes. Frying was not needed!


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