Steak Empanadas

Fast, healthy, and packed with high-protein seasoned steak, these baked empanadas come together in just 30 minutes using store-bought dough. Brush with egg wash for a gorgeous golden finish, and serve with chimichurri, salsa, or lime for a bright, satisfying bite.

Total Time: 40 min

Servings: 6–8

---

Ingredients for Filling

• 1 10-ounce Pre New York Strip steak, diced

• 1 medium Yukon Gold potato peeled and cut into ½-inch dice

• 2 teaspoons kosher salt, divided

• 1 small ripe tomato

• 1 tablespoon vegetable oil

• 1 small yellow onion, finely diced

• 2 cloves garlic, mashed

• 1 teaspoon paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon turmeric

• Pre-made empanada dough for baking

• 1 egg, lightly beaten

• 1 tablespoon water

• Homemade or store-bought chimichurri for serving

Instructions:

1. Place steak in the freezer about 40 to 50 minutes before preparing the empanadas.

   
   

2. Place diced potato in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.

   
   

3. While potatoes are cooking, cut the tomato in half and using a flat palm, press the cut side against the large holes of a box grater. Grate the tomato until you’re left with just the skin. Discard the skin, then transfer the tomato and any juices to a small bowl. Repeat with remaining half tomato, set aside.

   
   

4. Remove the steak from the freezer. Cutting diagonally across the grain, slice the meat in to 1/2 thick strips then dice each stip to aboput 1/4 inch cubes.

   
   

5. Preheat a large skillet over medium-high heat and add the vegetable. Add steak and cook until beginning to brown and crisp, about 5 minutes.

   
   

6. Add onion, garlic, paprika, cumin, anmd turmeric, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until juices reduce, about 5 minutes.

   
   

7. Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. The filling should form balls when gently packed. Taste and adjust seasoning to taste. Cool the meat mix completely, spreading it out on a baking tray.

   
   

8. Preheat oven to 400 °F. When meat mix has cooled, place about 2 teaspoons of meat mixture in the center of each dough disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top.

   
   

9. Mix water in to the beaten egg and brush each empanada with the egg wash. Place empanadas on a parchment-lined baking tray and bake for 20 to 25 minutes, until dough is crisp and golden brown.

   
   

10. Serve warm or room temperature with chimichurri on the side.