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

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