Potato Tortilla Bites And Beef Empanadas Recipe

Name: Potato Tortilla Bites And Beef Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE BEEF EMPANADAS; 1 tbsp oil; 1 small onion, finely chopped; 1 clove garlic, crushed; 8 oz ground beef; 1 1/2 tsp ground cumin; 1/2 tsp sweet paprika; 1/4-1/2 tsp red pepper flakes; 1/2 tsp dried oregano leaves; 2/3 cup canned diced tomatoes, drained and rinsed; 2/3 cup canned kidney beans, drained and rinsed; 2 sheets frozen puff pastry, thawed; None None FOR THE POTATO TORTILLA BITES; 1/4 cup olive oil; 1 medium onion, thinly sliced; 8 oz potatoes, peeled and boiled; 6 None eggs, beaten; None None Cherry tomatoes, halved, basil leaves, to serve; 24 None toothpicks

Servings: persons

None None FOR THE BEEF EMPANADAS
1 tbsp oil
1 small onion, finely chopped
1 clove garlic, crushed
8 oz ground beef
1 1/2 tsp ground cumin
1/2 tsp sweet paprika
1/4-1/2 tsp red pepper flakes
1/2 tsp dried oregano leaves
2/3 cup canned diced tomatoes, drained and rinsed
2/3 cup canned kidney beans, drained and rinsed
2 sheets frozen puff pastry, thawed
None None FOR THE POTATO TORTILLA BITES
1/4 cup olive oil
1 medium onion, thinly sliced
8 oz potatoes, peeled and boiled
6 None eggs, beaten
None None Cherry tomatoes, halved, basil leaves, to serve
24 None toothpicks

1
For the beef empanadas, preheat the oven to 425u00b0F. Heat oil in large skillet on medium-high heat. Saute onion and garlic for 2-3 mins. Add ground beef; brown 4-5 mins, breaking up lumps. Stir in cumin, paprika, red pepper flakes, oregano, tomatoes and kidney beans.
2
Using a round 3-inch cutter, cut 16 discs from puff pastry. Spoon a heaping teaspoon of filling onto each disc. Brush edges with water; fold in half and pinch edges to seal. Bake on a greased baking pan for 12-15 mins. Serve with salsa.
3
For the potato tortilla bites, preheat the oven to 350u00b0F. Heat oil in small skillet on medium heat. Cook onion until tender and golden. Place potatoes in a pot of cold water; bring to a boil. Boil for 10 mins. Thinly slice potatoes. Layer potato and onion in a greased 8-inch square baking pan. Pour in eggs. Season to taste.
4
Bake 25-30 mins until set. Cool. Cut into squares. Serve topped with halved cherry tomato and basil leaf; secure with toothpick.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: None None FOR THE BEEF EMPANADAS, 1 tbsp oil, 1 small onion, finely chopped, 1 clove garlic, crushed, and more.

Yes, Potato Tortilla Bites And Beef Empanadas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Tortilla Bites And Beef Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions