Spanish · Dinner
Beef and Potato Turnovers
Golden pastry turnovers filled with braised beef, potato, onion, and smoked paprika, sealed and fried until crisp. A Spanish tapas staple built on wheat-flour empanadilla dough, finished with a squeeze of lemon and served warm as a shareable finger bite.
$4
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
547Calories
18.2gProtein
30.4gFat
49.8gCarbs
3.4gSugar
4.6gFiber
408mgSodium
68mgChol
8.5gSat Fat
612mgPotassium
48mgCalcium
3.1mgIron
1.4mcgVitamin B12
12mgVitamin C
low-cholesterol
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rub cold butter into flour with salt until coarse crumbs form, stir in cold water until rough dough forms, wrap and refrigerate 20 minutes.
2
Heat
In a small skillet over medium heat, cook onion and garlic 3 minutes until translucent, then add ground beef and cook 5 minutes until brown.
3
Simmer
Stir in diced potato, crushed tomato, smoked paprika, cumin, salt, and pepper; cover and cook over medium-low heat 12 minutes until potato is tender and filling thickens.
4
Build
Cool filling 10 minutes, roll dough to 1/8 inch thick, cut one 5-inch round, spoon filling onto half, fold over, crimp edge firmly with fork.
5
Fry
Heat vegetable oil in skillet over medium heat and fry turnover 3 minutes per side, turning once, until crust is deep golden and crisp.
6
Plate
Lift turnover onto paper towel, rest 2 minutes to drain, then serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g beef ground beef, braised
- 22 small potato (3.5 oz, 100g)
- 11 onion (1.4 oz, 40g)
- 4 cloves4 cloves garlic
- 1 1/3 cup170g all-purpose flour
- 2 tbsp28g butter, cold
- 6 tbsp90ml cold water
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 4 tbsp60g canned crushed tomato
- 1 tbsp14ml olive oil
- 2/3 cup160ml vegetable oil, for shallow-frying
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 lemon wedge, to serve
