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I don’t always hide the MEAT AND POTATOES.. but when I do.. it turns out like this! 😉

Updated: Mar 25


Meat and Potato Cheddar Empanadas



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Ingredients

1 tbsp. extra-virgin olive oil

1/ 2 pound ground beef

2 Yukon gold potatoes, shredded

1 small yellow onion, diced

4 garlic cloves, minced

1 cup cheddar cheese crumbles

1 tbsp. smoked paprika, plus more for sprinkling

1 tsp. Oregano

3 tbsp. Cumin

1 tsp. Red pepper

1 tsp. Kosher salt

1/2 tsp. Freshly ground pepper

1 packaged roll pizza dough

1 egg, whipped with fork

1 tbsp. For egg wash


Instructions

Preheat oven to 400 degrees F.

In a large skillet, heat olive oil over medium-high heat. Cook beef until no longer pink, breaking it up in small pieces. Add the onion and cook until translucent. Season with salt and pepper. Add garlic and cook until fragrant.

Stir in the smoked paprika, oregano, cumin and cheddar cheese crumbles. Remove from heat and set aside.

On a lightly floured work surface, gently roll out pizza dough. Using round cookie cutter or bottom of round glass cut dough. Place large spoonful of beef mixture in center of each circle and carefully fold dough over meat filling. Seal edges by pressing with fingers and seal with fork. Brush top with egg wash. Place empanadas on large baking sheet lined with parchment paper.

Bake until golden brown, rotating sheets halfway through approx. 30 to 40 minutes.


Enjoy! 😉

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