Beef-Potato Empanadas With Chimichuri Sauce
photo by LucyS-D
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Yields:
-
12 empanadas
ingredients
-
Filling
- 2 teaspoons olive oil
- 1 lb ground beef
- 2 medium boiling potatoes, peeled, parboiled 15 minutes and finely grated
- 1 large onion, finely chopped
- 3⁄4 teaspoon ground red chili powder
- 1⁄2 teaspoon ground cumin
- salt & freshly ground black pepper
-
Pastry
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup well-chilled butter, cut into pieces (1 stick)
- 1⁄2 cup vegetable shortening
- 5 -6 tablespoons cold water
-
Chimichuri Sauce
- 1⁄2 cup olive oil
- 1⁄4 cup minced fresh parsley
- 2 tablespoons fresh lemon juice
- 1 large shallot, minced
- 1 medium garlic clove, minced
- 1 teaspoon minced fresh herb (a combination of oregano,basil and thyme)
- salt & freshly ground black pepper
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas