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    You are in: Home / Recipes / Beef-Potato Empanadas With Chimichuri Sauce Recipe
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    Beef-Potato Empanadas With Chimichuri Sauce

    Beef-Potato Empanadas With Chimichuri Sauce. Photo by threeovens

    1/1 Photo of Beef-Potato Empanadas With Chimichuri Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    45 mins

    20 mins

    Leslie in Texas's Note:

    While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak!

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    Ingredients:

    Yield:

    empanadas

    Units: US | Metric

    Filling

    Pastry

    Chimichuri Sauce

    Directions:

    1. 1
      For Filling:.
    2. 2
      Heat oil in large skillet over medium heat.
    3. 3
      Crumble in beef; stir until beginning to lose red color, about 4 minutes.
    4. 4
      Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
    5. 5
      Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
    6. 6
      (Can be prepared 1 day ahead, covered and refrigerated.).
    7. 7
      For Pastry:.
    8. 8
      Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
    9. 9
      Mix in enough water to bind dough.
    10. 10
      Gather into ball and knead gently until smooth; let rest 15 minutes.
    11. 11
      Preheat oven to 400 degrees.
    12. 12
      Roll pastry out on lightly floured surface to thickness of 1/8 inch.
    13. 13
      Cut out 5 1/2-inch rounds, using can or bowl as guide.
    14. 14
      Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
    15. 15
      Pierce several times with fork and place on ungreased baking sheet.
    16. 16
      Bake until pastries are light brown, 15 to 20 minutes.
    17. 17
      Serve hot, passing chimichuri sauce separately.
    18. 18
      For Chimichuri Sauce:.
    19. 19
      Combine all ingredients in medium bowl.
    20. 20
      Cover and let stand 3 hours.
    21. 21
      Serve at room temperature.

    Ratings & Reviews:

    • on October 08, 2012

      55

      I love it! Have been making it for the last three years...I also add mushroom and garlic to steak chopped up to little pieces for the filling so delicious thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2010

      45

      These were pretty good and were made to watch Argentina secure it's place in the 2010 World Cup elimination round. I normally make Colombian-style empanadas which are quite different. These were nice for a change of pace.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef-Potato Empanadas With Chimichuri Sauce

    Serving Size: 1 (1806 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 471.9
     
    Calories from Fat 288
    61%
    Total Fat 32.0 g
    49%
    Saturated Fat 10.9 g
    54%
    Cholesterol 46.0 mg
    15%
    Sodium 353.1 mg
    14%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 1.7 g
    6%
    Sugars 0.9 g
    3%
    Protein 11.5 g
    23%

    The following items or measurements are not included:

    fresh herbs

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