When I told my husband I was working on a recipe for beef empanadas, his eyes lit up. He loves the little handheld meat pies, but hasn’t had any in a long time. And since he’s a total meat and potatoes kind of guy, he loved the idea of adding some potatoes into the mix too.
Shawn discovered empanadas in the most unlikely of places … a little family-run empanada stand in our local mall. But as the mall grew, the mom and pop places like that stand disappeared. So when it closed a few years ago, his empanada fix disappeared as well.
Me? I love any little handheld pie – from turnovers to the pasties of New Jersey.
Empanadas hail from Latin America, and vary in tradition. Some contain fillings bolstered with chopped eggs, olives, raisins and more. Others have peas, potatoes and carrots. Some have fish fillings.
These empanadas aren’t authentic, per se. They are stuffed with seasoned ground beef, diced potatoes and bits of chorizo, which adds a nice kick but doesn’t make them spicy.