These savory beef empanadas, paired with perfectly roasted potatoes and a colorful mix of peppers and onions, make for a hearty and satisfying meal. Drizzled with garlicky herb butter and served with bright chimichurri sauce, this dish delivers bold, Argentinian-inspired flavors straight to your table.
Meal Card: Beef Empanadas with Roasted Potatoes and Peppers
Ingredients
- 1-2 packets chimichurri sauce
- 1-2 packers garlic herb butter
- 1-2 packages roasted potatoes
- 1-2 packages peppers and onions
- 1-2 packages beef empanadas
Directions
1) Place packet of chimichurri sauce and garlic herb butter in a bowl of hot water to thaw, or place chimichurri in the fridge to thaw if scheduling this meal.
2) Open empanadas into a Suvie pan. Place pan in the top zone of Suvie.
3) Open potatoes, peppers and onions into a Suvie pan. Squeeze garlic herb butter over the potatoes, peppers, and onions. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Bake at 315°F for 30 minutes (for Suvie 3.0+ Convection Bake for 20 minutes)
5) Remove pans from Suvie. Stir potatoes, peppers, and onions together and season to taste with salt and pepper. Divide between plates with empanadas. Serve chimichurri on the side.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 710, Total Fat 45g, Total Carbohydrates 65g, Total Sodium 1020mg, Total Protein 12g.
