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Potato Beef Empanadas

August 7, 2017

The countdown to the first day of school has begun.  My goal for the summer was to be prepared for the new year in every way I could.  I’ve already bought the supplies needed.  Yay for Amazon Prime!  I’ve also gradually began to implement the school night bedtime schedule. Last but not least, I’ve been practicing some lunchbox recipes to keep the kiddo from not eating his lunch.

The first back to school recipe I will be sharing with you is this beef and potato empanadas recipe.  I consider the empanada to be the perfect kid food because no utensils are needed.  They also travel well and keep warm to room temperature.  Plus you can stuff them with sweet or savory fillings. They are also small enough for little hands and the perfect size to fit in any lunchbox.

These empanadas are hearty because they have their good amount of beef and vegetables in every bite.  The dough is buttery and flakey.
To prepare this recipe, I selected Sprouts Old Tyme Butcher Shop 100% grass fed beef stew meat.  The tender meat is fresh and carefully selected.  You can also use Sprouts variety of ground beef, carne asada or skirt steak for this recipe.  Whatever your preference is, Sprouts has what you need for this delectable dish. Their high quality meat selection is never frozen, therefore giving you the juiciest flavor and texture every time.

For more tasty recipes and to find your nearest Sprouts, visit  and You can also follow along on Facebook and Instagram for great other meal ideas during the back to school season.

Potato Beef Empanadas

Yield: Makes 24


  • 1 tablespoon grape seed oil
  • 12 ounce Sprouts Old Tyme Butcher Shop 100% grass fed beef stew meat, chopped is ½-inch pieces
  • 1/3 cup yellow onion, chopped
  • 1 teaspoon garlic, chopped
  • ½ cup white potato, chopped
  • ½ cup Sprouts brand frozen peas,
  • 1/3 cup Sprouts brand diced tomatoes, drained
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt, divided
  • 3 cups all-purpose flour
  • 1/8 teaspoon Sprouts Brand baking powder
  • 6 ounce unsalted butter, room temperature
  • 2 eggs, divided
  • 1/3 cup water, room temperature
  • salsa or marinara sauce for dipping


  1. Heat oil over medium heat in a saute pan. Stir in beef, onion and garlic. Cook for approximately 12 minutes.
  2. Add potatoes, peas and tomato; cover. Cook until potatoes are tender; approximately 8-10 minutes. Season with ¼ teaspoon salt and pepper. Stir and cook for 2 minutes more. Set aside to cool.
  3. Preheat oven to 400° F.
  4. Mix flour, ¼ teaspoon salt and baking powder in a stand mixer. Add butter, 1 egg and pour in water gradually until dough is soft and malleable. Remove from mixing bowl and form a smooth ball of dough.
  5. Divide dough in half and flatten with a rolling pin into two large discs.
  6. Cut out 4-inch discs using a mold or the rim of a small bowl.
  7. Beat remaining egg in a small bowl.
  8. Spoon 1 ½ tablespoons of meat mixture in the center of each 4-inch dough disc. Brush beaten egg on the border of dough disc. Fold and seal using fork prongs. Place on a large parchment paper-lined baking tray.
  9. Place assembled empanadas on prepared tray. Prick each empanada 2-3 times with a fork ad brush tops with beaten egg.
  10. Bake for 20-25 minutes or until golden.
  11. Serve with your favorite salsa or marinara sauce

This is a sponsored post by Sprouts Farmers Market.  All pinions are my own.  Thank you for supporting the brands I love that make this website possible.

  • Jill
    August 14, 2017 at 8:37 am

    These sound great! I like “cooking for the freezer”…Do you know about how many empanadas you get from one recipe? (I’d like to know if I should double or triple the recipe so I can eat one batch now and freeze more for another day).


    • Ericka Sanchez
      August 14, 2017 at 2:18 pm

      Hi Jill,
      Thank you so much for stopping by. I made 24 empanadas with this recipe.