Sweet Potato Ground Beef Empanadas
Servings 8
Ingredients
For the Green Sauce:
- 2 cups packed cilantro
- 1 cup fresh parsley
- 10 fresh mint leaves
- 4 green onions trimmed
- 2 garlic cloves peeled
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 2 tablespoons Greek yogurt
- 2 tablespoons mayo
- 5 tablespoons olive oil
- 1/2 teaspoon coarse salt
For the Empanada Dough:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 cup cold water
For the Empanada Filling:
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon coarse salt
- 1/2 lb. ground beef
- 3 cloves garlic minced
- 1/4 cup avocado oil or olive oil
- 1 small sweet potato peeled and diced into 1/4-inch cubes
- 1/2 small white onion minced
- 1/4 cup fresh cilantro minced
- 2 teaspoons apple cider vinegar
Instructions
- Start by making the Green Sauce: Blend all the sauce ingredients until combined. Chill in the refrigerator.
- Prepare the Empanada Dough: Mix flour, salt, and 1 tablespoon of oil in a bowl. Gradually add water until you have a coarse mixture. Shape into a disk, cover with plastic wrap, and chill for 30 minutes.
- For the Empanada Filling: Combine spices in a bowl. Cook ground beef with garlic and half of the spice mix. Remove beef, then cook sweet potato with the remaining spices until tender. Combine with beef, onion, cilantro, and vinegar.
- Assemble the empanadas: Roll out the dough, cut into circles, add filling, seal edges, and brush with oil.
- Air Fryer Method: Cook at 400°F for 6-7 minutes, flipping halfway.
- Baking Method: Bake at 400°F for 25 minutes, flipping halfway.
- Serve the empanadas with the herb sauce and enjoy!
Notes
- Chunky sauce adds texture.
- For spicier filling, use hot sauce instead of vinegar.
- Air-fried empanadas may vary in color based on oil used.
- Freeze wrapped empanadas, reheating following steps 6 or 7.