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Beef Potato Empanadas With Chimichuri

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Ingredients

Adjust Servings:
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

Nutritional information

472
Calories
288 g
Calories From Fat
32.1 g
Total Fat
11 g
Saturated Fat
46 mg
Cholesterol
353.2 mg
Sodium
34.5 g
Carbs
1.7 g
Dietary Fiber
0.9 g
Sugars
11.6 g
Protein
1806g
Serving Size

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Beef Potato Empanadas With Chimichuri

Features:
    Cuisine:

    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!

    • 85 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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!, 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!, 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


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    Steps

    1
    Done

    For Filling:.

    2
    Done

    Heat Oil in Large Skillet Over Medium Heat.

    3
    Done

    Crumble in Beef; Stir Until Beginning to Lose Red Color, About 4 Minutes.

    4
    Done

    Add Potatoes,Onion,Chili Powder,Cumin and Salt and Pepper to Taste.

    5
    Done

    Saute Until Onion Begins to Soften, About 5 Minutes; Adjust Seasoning and Cool to Room Temperature.

    6
    Done

    (can Be Prepared 1 Day Ahead, Covered and Refrigerated.).

    7
    Done

    For Pastry:.

    8
    Done

    Combine Flour,Baking Powder,and Salt in Large Bowl; Cut in Butter and Shortening Until Coarse Meal Forms.

    9
    Done

    Mix in Enough Water to Bind Dough.

    10
    Done

    Gather Into Ball and Knead Gently Until Smooth; Let Rest 15 Minutes.

    11
    Done

    Preheat Oven to 400 Degrees.

    12
    Done

    Roll Pastry Out on Lightly Floured Surface to Thickness of 1/8 Inch.

    13
    Done

    Cut Out 5 1/2-Inch Rounds, Using Can or Bowl as Guide.

    14
    Done

    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
    Done

    Pierce Several Times With Fork and Place on Ungreased Baking Sheet.

    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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