POTATO AND BEEF EMPANADAS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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)

Directions

  • 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

Notes

A lady from San Salvadore made these at a church supper. She was the wife of a refugee couple whom our church sponsored and this was what she did to thank everyone for their help.

Categories: Central American 
© 2006-2014 BakeSpace, Inc. All Rights Reserved