Potato & Beef Empanadas with Chimichurri Sauce Mrs. Strider

Filling:

2 medium potatoes, boiled for 5 minutes

1 tablespoon olive oil

1 pound extra lean ground beef

1 onion, chopped

1 teaspoon chile powder

3/4 teaspoon round cumin

Salt and pepper to taste

Pastry: 3-1/2 cups flour

2 teaspoons baking powder

1 teaspooon salt

1/2 cup butter, chilled well and cut into 1/2 inch pieces

1/2 cup vegetable shortening

5 tablespoons (or more) cold water



Chimichurri Sauce (optional) recipe follows at bottom of post



For filling: (This can be made in advance and refrigerated until ready to use.)

Grate the potatoes and set aside. In a large skillet, heat the olive oil.

Add the ground beef and brown, breaking up as it cooks.

Add potatoes, onion, spices and salt and pepper to taste.

Cook until ingredients are soft.

Cool.

For pastry:

Mix flour, baking powder and salt in a bowl.

Cut in shortening and butter until mixture resembles a coarse meal.

Add enough cold water for the dough to come together and form a ball.

Knead until smooth.

Let rest 10-15 minutes.

Preheat oven to 400 degrees F.

On a lightly floured board roll pastry to 1/8-inch thickness.

Using a 5 to 6 inch cutter, punch out rounds.

Spoon about 2 tablespoons of the filling in center of each.

Fold pastry in half and seal edges, crimping with a fork

. Bake on ungreased sheet for 15-20 minutes.

Serve with chimichurri sauce, or eat as is.



Chimichurri Sauce

You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled steak.

1/2 cup olive oil

2 tablespoons fresh lemon juice

1/3 cup minced fresh parsley

1 clove garlic

2 minced shallots

1 teaspoon minced basil, thyme or oregano, or mixture

Salt and pepper to taste



Combine all ingredients and let set for at least 2 hours before serving.

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