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Beef-Potato Empanadas With Chimichuri Sauce

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“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!”
1hr 5mins
12 empanadas

Ingredients Nutrition


  1. For Filling:.
  2. Heat oil in large skillet over medium heat.
  3. Crumble in beef; stir until beginning to lose red color, about 4 minutes.
  4. Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
  5. Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
  6. (Can be prepared 1 day ahead, covered and refrigerated.).
  7. For Pastry:.
  8. Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
  9. Mix in enough water to bind dough.
  10. Gather into ball and knead gently until smooth; let rest 15 minutes.
  11. Preheat oven to 400 degrees.
  12. Roll pastry out on lightly floured surface to thickness of 1/8 inch.
  13. Cut out 5 1/2-inch rounds, using can or bowl as guide.
  14. 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.
  15. Pierce several times with fork and place on ungreased baking sheet.
  16. Bake until pastries are light brown, 15 to 20 minutes.
  17. Serve hot, passing chimichuri sauce separately.
  18. For Chimichuri Sauce:.
  19. Combine all ingredients in medium bowl.
  20. Cover and let stand 3 hours.
  21. Serve at room temperature.

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