Beef-Potato Empanadas With Chimichuri Sauce

READY IN: 1hr 5mins




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