Easy Empanadas with Jalapeño Dip

There is a Cuban restaurant around the corner that makes super simple delicious empanadas. Beef or chicken, crunchy with an amazing dip.

I do not know anything about an authentic empanada, but I do know what would go well with a similar dip.

My version has roasted onion, potatoes, butternut squash, ground beef, and mozzarella. I used frozen empanada dough from my local grocery store. These seem to be pretty accessible. I found them at Walmart, Kroger, and Publix.

Best part is how easy it is to make these! I froze the filling and was able to make them in minutes.

Ingredients

For the empanada

Ground beef cooked and drained

2 cups of butternut squash and gold potatoes cubed

1 small yellow onion chopped

Mozzarella cheese (I like fresh grated for extra melt)

Empanada dough ( I’ve found this in the frozen section at Walmart, Kroger, and Publix)

1 tsp cumin

1 tsp salt and pepper

1 tsp chili powder

1/2 tsp garlic

For the dip

1 cup sour cream

1 small ripe avocado

2 tbsp chopped fresh cilantro

1 fresh jalapeño seeds removed

Juice from 1 lime

Directions

Let your empanada dough defrost.

Roast your squash, potatoes and onion until fork tender.

Add to your beef.

Season and mix.

Take a dough circle and fill it with the beef fixture leaving room to fold over.

Top with cheese.

Fold the circle in half.

I dip a fork into water and push the ends together. Just make sure it is nice and sealed.

You can bake or air fry at 350 degrees for 10 minutes (or until golden)

You can also deep fry at 350 degrees for 1-2 minutes per side.

For the dip

I dump everything into my blender and blend until creamy. Season with salt and pepper. This keeps fresh for up to 5 days in a sealed refrigerated container.

You can also freeze the empanadas. They reheat beautifully! I hope you try these out. Definitely experiment with your fillings! I want to try a breakfast version soon!

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