Potato & Beef EmpanadasFeatured by Marta's in the International Wine Club.
Featured in our International Wine Club's Argentina shipments, this Empanada recipe compliments the finest Tempranillo.Yield: 8
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Serving Size: one to three each
• 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
• 3-1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon 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
(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.
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 un-greased sheet for 15-20 minutes. Serve with Chimichurri sauce, or eat as is.