Potato and Beef Empanadas
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)
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.
| 
