BEEF-POTATO EMPANADAS WITH CHIMICHURI SAUCE
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!
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 12 empanadas
Number Of Ingredients 20
Steps:
- 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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