cup store-bought chimichurri sauce or 1/2 cup homemade chimichurri sauce
NUTRITION INFO
Serving Size: 1 (1068) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 210.3
Calories from Fat 121 g58 %
Total Fat 13.5 g20 %
Saturated Fat 3.5 g17 %
Cholesterol 24.3 mg
8 %
Sodium 340.8 mg
14 %
Total Carbohydrate
16.7 g
5 %
Dietary Fiber 1.5 g5 %
Sugars 0.7 g2 %
Protein 5.6 g
11 %
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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.