Beefy Basketball Empanadas
These basketball shaped empanadas are filled with a seasoned beef and potato mixture and served with chimichurri for dipping.
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READY IN: 45mins
YIELD: 14 Empanadas
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1⁄2lb ground beef
- 1
- 2
- 2small yukon gold potatoes
- 1teaspoon salt
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon ground cumin
- 1⁄4teaspoon crushed red pepper flakes
- 1⁄4
- 1tablespoon tomato paste
- 1tablespoon Worcestershire sauce
- 1(14 ounce) package store-bought pie dough
- 1large egg
- 1pinch orange food coloring, gel
- 1edible black food coloring pen
- 1⁄2cup store-bought chimichurri sauce or 1/2 cup homemade chimichurri sauce
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DIRECTIONS
- Set a large skillet over medium high-heat with the oil. Once hot, add the beef and break it up with a wooden spoon, cooking until no longer pink, about 5 to 8 minutes. Stir in the onion, garlic, potatoes and season with salt, pepper, cumin, and red pepper flakes. Cook until the onions have softened, about 2 minutes longer. Stir in the cilantro, tomato paste and Worchestershire sauce. Cook over low heat until the potatoes have softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
- Roll out the pie dough and cut out into 4-inch circles. Fill half of them with the cooled mixture, about 1 to 2 teaspoons, and then top with another pie circle. Crimp together with a form to seal and place on a baking sheet lined with parchment paper.
- Preheat oven to 375 degrees F.
- In a small bowl, whisk together the egg and orange food coloring. Brush the empanadas with the egg wash.
- Reroll the scraps of dough and cut out into strips and place on top to form the lines of the basketball. Bake until golden, about 18 to 20 minutes. Remove from the oven and let cool slightly. Using the edible black pen, color the lines of the basketball before serving. Serve with chimichurri for dipping.
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