Spicy Ropa Vieja Empanadas with Plantain Dip

A delicious twist on classic Ropa Vieja, these empanadas are packed with spicy shredded beef and served with a sweet and savory plantain dip. The perfect comfort food with a kick!

Prep Time

30 minutes

Total Time

1 hour 5 minutes

Calories

275 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.06/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Beef

Mood:

Comfort Food•Spicy

Ingredients

Servings

2cupsRopa Vieja (Shredded Beef)(See Ropa Vieja Recipe Below OR use leftover Ropa Vieja. If using store-bought, add 1 diced jalapeño for spice.)

£6.50

12countEmpanada Dough Discs(Store-bought or homemade. Thaw if frozen.)

£3.00

0.5mediumOnion(Diced)

£0.20

0.5mediumRed Bell Pepper(Diced)

£0.40

1smallJalapeño(Seeded and minced (optional, for extra heat))

£0.25

1tablespoonTomato Paste

£0.10

1teaspoonGround Cumin

£0.05

0.5teaspoonSmoked Paprika

£0.03

0.3teaspoonCayenne Pepper(Adjust to taste)

£0.02

1tablespoonOlive Oil

£0.15

1Egg(Beaten, for egg wash)

£0.25

2ripePlantains(Very ripe, almost black skins)

£0.80

0.5cupSour Cream

£0.40

1tablespoonLime Juice(Freshly squeezed)

£0.10

0.3teaspoonGarlic Powder

£0.02

to tasteSalt

to tastePepper

£0.40

Total Cost

£12.67

£1.06 per serving

Instructions

1.
**Prepare the Spicy Ropa Vieja Filling:** Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add minced jalapeño (if using) and cook for another minute.
2.
Stir in tomato paste, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more, stirring constantly.
3.
Add the Ropa Vieja (shredded beef) to the skillet and mix well with the spices and vegetables. Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until heated through. Remove from heat and let cool slightly.
4.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5.
On a lightly floured surface, flatten each empanada dough disc slightly.
6.
Spoon about 2 tablespoons of the spicy Ropa Vieja filling into the center of each disc.
7.
Fold the dough over the filling to form a half-moon shape. Press the edges together firmly with your fingers or a fork to seal.
8.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg (egg wash).
9.
Bake for 20-25 minutes, or until golden brown.
10.
**Prepare the Plantain Dip:** While the empanadas are baking, prepare the plantain dip. Peel the ripe plantains and mash them in a medium bowl until smooth. It's helpful to microwaving the plantains for 1-2 minutes to soften them before mashing.
11.
Add sour cream, lime juice, and garlic powder to the mashed plantains. Season with salt and pepper to taste.
12.
Mix well until all ingredients are fully incorporated. Adjust the seasoning to your liking.
13.
**Serve:** Serve the baked empanadas warm with the plantain dip on the side.

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My Notes

Nutrition Information

Nutrition per serving (85g)

275 kcal / 1151 kJ

Carbs

20g

8% of RDA

Fat

15g

21% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a smoother plantain dip, use an immersion blender or food processor.

If the empanada dough is sticky, lightly flour your hands and the work surface.

You can prepare the Ropa Vieja filling ahead of time and store it in the refrigerator for up to 3 days.

Adjust the amount of cayenne pepper to control the level of spiciness.

Add a little shredded cheese like mozzarella or cheddar to the empanada filling for extra flavor.

For a richer flavor, saute a little bacon before adding the vegetables. Remove the bacon before adding the tomato paste and proceed with the instructions.

Cooking Equipment

Oven

Large Skillet

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother plantain dip, use an immersion blender or food processor.

If the empanada dough is sticky, lightly flour your hands and the work surface.

You can prepare the Ropa Vieja filling ahead of time and store it in the refrigerator for up to 3 days.

Adjust the amount of cayenne pepper to control the level of spiciness.

Add a little shredded cheese like mozzarella or cheddar to the empanada filling for extra flavor.

For a richer flavor, saute a little bacon before adding the vegetables. Remove the bacon before adding the tomato paste and proceed with the instructions.

Spicy Ropa Vieja Empanadas with Plantain Dip

Ingredients

Instructions