Edit ModuleShow Tags

FreshTartSteph Recipe: Empanada Flatbread

Piccadillo-style filling over warm, chewy flatbread makes a quick empanada fix.


Photo by Stephanie Meyer


The countdown is on. We take my son Nathan to college next week and I’m riding a roller coaster of joy and grief that I’ve dreaded since he was born. The time we spend together grows more and more precious, which has been happening all year, but in the last weeks has intensified into slow-motion, golden-lit moments that feel like scenes from a favorite movie as I do my best to savor every minute.

Cooking for Nathan has been one of my greatest pleasures and I’m going to miss creating little gifts for him on a regular basis. Empanadas are one of his very favorite dishes, so of course I had to work a version into this last hurrah of meals. I’ve riffed on this recipe in many ways over the years, depending on how much time I had to pull dinner together. If I wasn’t in a rush I’d make real-deal individual empanadas wrapped in flaky pastry. If I was scrambling, I’d make one large empanada in a pie plate, between two sheets of short pastry, aka empanada pie. Lately, I’ve been serving the piccadillo-style filling atop grain-free flatbread and it might just be our favorite iteration yet. That said, purchased naan, heated on the grill, makes a fast and fantastic base as well. While you're at it, grill a mess of vegetables to fill out the meal.

Our go-to empanada dipping sauce—or in this case, drizzling sauce—is good ol’ chimichurri. Yep, again. What can I say? I love the stuff. The zing of fresh herbs, garlic, and vinegar is the perfect foil for the salty-sweet filling.

Empanada Flatbread

Serves 4

2 tablespoons olive oil or beef fat
1 medium yellow onion, diced small
1 medium sweet potato (I use white sweet potatoes), peeled and diced small
1 pound ground grass-fed beef
2 teaspoons dried oregano
3 cloves garlic, minced
1/2 cup raisins (optional)
1/2 cup chopped green olives
1/2 cup chicken or beef broth

To serve:
One large or two medium flatbreads, lightly oiled and heated over a grill or in a skillet

Add oil to a large skillet. Set over medium heat and when oil is hot, add onion to the pan. Saute for 5 minutes, until onion is starting to soften, then add potatoes to the pan. Stir to coat with oil and cover pan for 5 minutes. Remove cover and add ground beef, oregano, and garlic to the pan.

Saute beef, breaking it up with the side of a spatula or spoon, until no longer pink. Add raisins, olives, and broth to the pan and continue cooking and breaking up the beef until broth is evaporated. Season piccadillo with salt to taste.

To serve, spoon piccadillo over warm flatbread. Cut into wedges and drizzle with chimichurri.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags