Potato and Beef Empanadas with Chimichurri Sauce
- 2 teaspoons Salt
- 3/4 Cup Warm water
- 4 1/2 Cups All purpose flour
- 1/4 teaspoon Paprika
- 3/4 Cup Lard or vegetable shortening
- 3 tablespoons Olive oil
- 1 Cup Onion, minced
- 1/2 Cup Red bell pepper, cored, seeded, 1/4 inch dice
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon Paprika
- 1/2 teaspoon White pepper
- 1/2 teaspoon Ground cumin
- 1 cup Beef shoulder, minced
- To taste Salt and pepper
- 1/2 cup Potato, russet, peeled, 1/4 inch dice, boiled, drained, and cooled
- 1/4 cup Raisins
- 1/4 cup Green Spanish olives, pitted, 1/4 inch dice
- 1/4 cup Green onions, white part and 1 inch green, finely chopped
- 1 Hard-boiled egg, peeled and chopped
- 1/2 cup Olive oil
- 1/4 cup Lemon juice, fresh
- 1/4 cup Sherry or red win vinegar
- 1/2 cup Onion, finely minced
- 1 tablespoon Garlic, finely minced
- 1/2 cup Flat-leat parsley, chopped
- 1 tablespoon Fresh oregano leaves, chopped
- 1/2 teaspoon Dried red chile pepper
- 1 1/2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- Dissolve salt in warm water.
- Sift together flour and paprika. Add lard or vegetable shortening, blend fat and flour to a fine meal.
- Add salted water until mixture forms a ball. Add more flour a tablespoon at a time if the dough is too sticky.
- Shape dough into a ball; knead vigorously for 10 minutes on a lightly floured surface or until smooth and elastic. Reshape into a ball, refrigerate to let rest covered for at least 30 minutes (preferably 2 hours).
- Roll dough to 1/8 inch thickness on lightly floured surface and cut into 5-inch (12 cm) rounds. Stack rounds and cover to prevent drying.
For the dough
- Heat oil over medium heat and add onion, bell pepper, red pepper flakes, paprika, white pepper, and cumin, cook 6 to 7 minutes or until onions are soft.
- Add beef and cook, stirring, until meat is brown and cooked.
- Correct seasoning; set aside to cool.
- To cooled meat mixture, add cooked potatoes, raisins, olives, green onions, and egg; combine well.
- Correct seasoning.
For the filling
- Preheat oven to 400°F .
- To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the “rope” around edge, pinch ½ inch of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another ½ inch of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight.
- Bake until golden brown, 15 to 20 minutes.
- Serve warm with Chimichurri sauce.
Combine all ingredients; rest for at least 2 hours. This is best if prepared overnight. The parsley may be added just before serving to preserve the color.