Chipotle Beef & Potato Empanadas


Balanced between salty, sweet & spicy, these portable turnovers are one of my favorite party foods. They’re not messy and also can be quite filling, so you don’t have to worry about your guest leaving hungry. Made in so many variations, there is very little room for error when making these.  

Meat turnovers are found in dozens of countries, really making potential combinations infinite.I encourage you to get creative come up with your ideal combo for a filling!

Chipotle Beef & Potato Empanadas

Recipe Type: Starters

Author: Kiano Moju


  • 1 1/2 lb ground beef
  • 1 large russet potato, peeled, 1/4” diced
  • 1 cup golden raisins
  • 1 cup white onion, small diced
  • 1/4 cup Spanish olives w. pimento, diced
  • * 4 TBSP chipotle puree
  • 1 TBSP garlic, minced
  • 1 small can tomato sauce
  • handful cilantro, chopped
  • 1 tsp ground cumin
  • salt & pepper to taste
  • *20 empanada disks, or dough


  1. In a large pot over medium heat, sautee the onions in olive oil until soft
  2. Add in the beef. Once beef starts to brown add in potatoes. Season with tomato sauce, chipotle puree, cumin, salt & pepper
  3. Once the beef is fully cooked and the potatoes are easily pierced with a fork, remove from the heat.
  4. Add in raisins, olives & cilantro. Adjust salt & pepper to taste.
  5. Preheat your oven to 400 degrees. Fill the center of your dough disk with a heaping spoon of filling.
  6. Fold over and press down seams. To close you can either twist the edges, or press down with a fork.
  7. Brush the tips and sides with egg wash, and bake for 30-35 minutes until tops are lightly golden.
RecipesKiano Moju