Buenos Aires Beef Empanadas with Roasted Sweet Potatoes & Creamy Zucchini

Buenos Aires Beef Empanadas

with Roasted Sweet Potatoes & Creamy Zucchini

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Buenos Aires with a beef empanada recipe from Marcelo, Adrian, and Anahi, local chefs who host an Airbnb Experience in their home kitchen. Bites of gordal olives (a variety that hails from the south of Spain-) add a classic layer of briny flavor to the empanadas’ spiced beef filling.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    980 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Buenos Aires Beef Empanadas with Roasted Sweet Potatoes & Creamy Zucchini
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Peel and roughly chop the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then thinly slice crosswise.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Line a sheet pan with aluminum foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Make the filling:
3 Make the filling:

While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic and sliced white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and up to half the spice blend (you will have extra spice blend). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until most of the water has cooked off and the beef is cooked through. Turn off the heat and stir in the chopped olives. Season with salt and pepper to taste. 

Assemble & bake the empanadas:
4 Assemble & bake the empanadas:

While the sweet potatoes continue to roast, lightly oil a separate sheet pan. Fill a small bowl with warm water. Place 4 pastry rounds on a work surface (you may have extra). Spoon about 1/4 cup of the filling into the center of each round (you may have extra filling). Working one at a time, using your fingers, lightly moisten the edges of the rounds with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal. Carefully arrange on the sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand at least 2 minutes before serving. 

Dress the zucchini & serve your dish:
5 Dress the zucchini & serve your dish:

While the empanadas bake, in a large bowl, combine the sliced zucchini, green tops of the scallions, oregano, and half the yogurt. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Season the remaining yogurt with salt and pepper. Serve the baked empanadas with the roasted sweet potatoes, dressed zucchini, and seasoned yogurt on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Peel and roughly chop the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then thinly slice crosswise.

2 Roast the sweet potatoes:

Line a sheet pan with aluminum foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Roast the sweet potatoes:
Make the filling:
3 Make the filling:

While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic and sliced white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and up to half the spice blend (you will have extra spice blend). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until most of the water has cooked off and the beef is cooked through. Turn off the heat and stir in the chopped olives. Season with salt and pepper to taste. 

4 Assemble & bake the empanadas:

While the sweet potatoes continue to roast, lightly oil a separate sheet pan. Fill a small bowl with warm water. Place 4 pastry rounds on a work surface (you may have extra). Spoon about 1/4 cup of the filling into the center of each round (you may have extra filling). Working one at a time, using your fingers, lightly moisten the edges of the rounds with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal. Carefully arrange on the sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand at least 2 minutes before serving. 

Assemble & bake the empanadas:
Dress the zucchini & serve your dish:
5 Dress the zucchini & serve your dish:

While the empanadas bake, in a large bowl, combine the sliced zucchini, green tops of the scallions, oregano, and half the yogurt. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Season the remaining yogurt with salt and pepper. Serve the baked empanadas with the roasted sweet potatoes, dressed zucchini, and seasoned yogurt on the side. Enjoy!

Browse Steps
1 of 5