Ingredients for Beef Potato Empanadas With Chimichuri Sauce
- 1/4 cup olive oil + 1 tablespoon for cooking beef
- Ground Beef
- Boiling Potatoes
- 1 medium onion, chopped
- Red Chili Powder
- Ground Cumin
- Salt & Freshly Ground Black Pepper
- All Purpose Flour
- 1 teaspoon baking powder
- Salt
- 1/2 cup (1 stick) cold unsalted butter
- Vegetable Shortening
- Cold Water
- Fresh Parsley
- Fresh Lemon Juice
- Shallot
- Garlic Clove
- Fresh Herb
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How to Make Beef Potato Empanadas With Chimichuri Sauce
- **Filling:**
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Crumble 1 pound ground beef into the skillet.
- Cook, stirring occasionally, until the beef begins to lose its red color, about 4 minutes.
- Add 2 medium potatoes (about 1 pound), peeled and diced, 1 medium onion, chopped, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, salt, and pepper to taste.
- Sauté until the onion softens and the potatoes are tender, about 10-15 minutes.
- Season to taste and let the filling cool completely to room temperature.
- **Pastry:**
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter and 1/4 cup cold vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and let it rest for 15 minutes.
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the dough to 1/8-inch thickness.
- Use a 5 1/2-inch round cutter or bowl to cut out circles.
- Place 2 tablespoons of the cooled beef filling in the center of each circle.
- Fold the dough in half to form a half-moon shape, pressing the edges firmly to seal.
- Crimp the edges with a fork and pierce the top with a fork several times.
- Place the empanadas on an ungreased baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- **Chimichurri Sauce:**
- In a medium bowl, combine 1/2 cup packed fresh parsley, 1/4 cup packed fresh cilantro, 1/4 cup red wine vinegar, 1/4 cup olive oil, 2 cloves garlic (minced), 1/2 teaspoon red pepper flakes, and salt to taste.
- Cover and let stand for at least 3 hours, or preferably overnight, to allow the flavors to meld.
- Serve the empanadas hot with the chimichurri sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
54g
Carbs
11g
