1. Preheat oven to 425°.
2. Toss potatoes in 2 Tbsp. of olive oil and 1 Tsp. of
3. Spread out evenly on baking sheet and bake for about
15 mins., flipping once halfway, until potatoes are
crispy and tender. Set aside.
4. While potatoes are baking, heat 1 Tbsp. of oil in
large skillet on medium heat. Saute onions and bell
pepper until onions are transparent and peppers tender.
Season with a sprinkle of salt and pepper.
5. Add garlic, saute for 1 min., taking care not to
6. Add cilantro, saute until wilted.
7. Add ground beef. Brown until cooked through.
8. Add tomato paste. Stir to evenly coat mix and let
simmer for 1 min.
9. Add more salt and pepper to taste, if
10. Remove from heat and skim excess fat from pan.
11. Gently scrape up potatoes from baking sheet and fold
into beef mixture, taking care not to smash
12. Spread mix out on baking sheet to cool to room
13. Once beef mixture is cooled, fill the center of a
large empanada wrapper with about a 1/4 cup of filling.
Fold over into a half moon shape and crimp edges
together, sealing them. Work your way through the
wrappers, placing filled empanadas on a clean baking
sheet covered with a damp paper towel so they do not
14. Heat 6 cups of vegetable oil in a deep dutch oven or
pot to 350°.
15. Gently drop empanadas in oil, 2–3 at a time, frying
about 2 mins. each side or until golden, bubbly and
crispy. Cool on wire rack.
16. Serve immediately with your favorite dipping sauces.
The mixture can be made a day ahead and kept in the
fridge in an airtight container. Let it come to room
temperature for about 30 mins. before filling
Don't want to fry? Give the empanadas an egg wash
bake them in a preheated oven at 400° for about 15
minutes or until golden brown.