1 large russet potato, peeled and diced

2 tbsp vegetable oil

1 lb ground beef

1/2 medium onion, grated

1 small carrot, grated

1 stalk of celery, minced

2 cloves of garlic, minced

1 tsp chili powder

½ tsp ground cumin

Beef bouillon cube

1/2 cup peas

1/2 tsp salt

1/2 tsp pepper

1 can biscuits

1 egg yolk

½ cup + 1 tablespoon water

1:
Boil diced potatoes for 10-15 minutes until soft.

2:
In a pan, sauté onions, carrots, peas, celery, and garlic until lightly browned, about 1-2 minutes.

3:
Add ground beef and water to the pan, along with chili powder, ground cumin, beef bouillon, pepper, and salt. Cook until browned.

4:
Crack an egg into a bowl and stir to create an egg wash.

5:
Unroll biscuit dough and flatten each one out.

6:
Add 1-2 spoonfuls of the beef mixture to the center of the flattened dough.

7:
Fold the dough over the mixture and pinch the edges closed to form an empanada.

8:
Bake at 325°F for 20 minutes or until lightly golden brown.

½ cup mayo

¼ cup Mean Green Hot Sauce

Cilantro (optional)

1:
Mix together mayo and Mean Green hot sauce in a bowl

2:
Top with cilantro for extra fresh flavor! (optional)