High-Protein Sweet Potato Empanadas

Pasos9

1. 1

   Paso 1. Add beef to crockpot

   Add the beef, beef stock, onion, garlic, cilantro, bay leaves, and seasonings to your crockpot.

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2. 2

   Paso 2. Cook beef on low

   7 h

   Cook on LOW for 6–8 hours or until fork-tender.

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3. 3

   Paso 3. Shred the beef

   Remove the beef and shred with two forks.

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4. 4

   Paso 4. Sauté the beef filling

   Sauté diced onion, tomato, bell peppers in a little olive oil. Add the shredded beef and a little reserved cooking liquid. Cook until flavorful and not watery.

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5. 5

   Paso 5. Make the dough

   For the dough, mash the cooked sweet potato, blend the cottage cheese, and combine with Harina PAN and salt. Mix until a soft dough forms.

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6. 6

   Paso 6. Divide the dough

   Divide the dough into 8 portions and flatten each one into a circle.

7. 7

   Paso 7. Fill the empanadas

   Fill some with shredded beef and others with mozzarella. Fold in half and seal the edges with a fork.

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8. 8

   Paso 8. Make pico de gallo

   Prepare the pico de gallo by combining the diced tomato, red onion, cilantro, lime juice, olive oil, salt, and pepper.

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9. 9

   Paso 9. Bake the empanadas

   25 min

   Place empanadas on a parchment-lined baking sheet and bake at 375°F for 25 minutes or until golden brown. No flipping needed!

   No flipping needed.