Beef-Potato Empanadas With Chimichuri Sauce

Name: Beef-Potato Empanadas With Chimichuri Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 empanadas
Ingredients: 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; 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; 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

Submitted by Leslie in Texas

"While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak!"

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photo by threeovens

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

I love it! Have been making it for the last three years...I also add mushroom and garlic to steak chopped up to little pieces for the filling so delicious thanks for posting!

ddelatre
These were pretty good and were made to watch Argentina secure it's place in the 2010 World Cup elimination round. I normally make Colombian-style empanadas which are quite different. These were nice for a change of pace.

LucyS-D