Beef and potato empanadas
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Cooked roast beef; shredded |
| ½ | cup | Green onion; chopped |
| ¼ | cup | Onion; finely chopped |
| 1 | tablespoon | Jalapeno; canned, chopped |
| ½ | teaspoon | Garlic; minced |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | mediums | Potato; peel, cook, and chop |
| ¼ | cup | Beef broth |
| 2 | Sheets frozen puff pastry; thawed | |
Directions
To make filling: Combine beef, green onion, onion, jalapeno pepper, garlic, salt and pepper in medium bowl; mix well. Stir in potatoes and enough of the beef broth to moisten and hold mixture together.
Preheat oven to 400 degrees. Roll out each pastry sheet to 12X12-inch square on lightly floured surface. Cut each square into nine 4-inch squares. Place rounded tablespoonful of filling on each square. Fold over to form triangle; seal edges with fork. Place on baking sheet. Bake about 20 minutes or until golden brown.
Makes 18
Recipe by: Colorado Potato Administrative Committee Posted to MC-Recipe Digest by Sas <sas@...> on Mar 18, 1998