Potato And Beef Empanadas Recipes

COLOMBIAN BEEF AND POTATO EMPANADAS

Steps:

• Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
• Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
• In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
• Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
• Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
• Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
• Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
• In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
• Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.

BEEF-POTATO EMPANADAS WITH CHIMICHURI SAUCE

Steps:

• For Filling:.
• Heat oil in large skillet over medium heat.
• Crumble in beef; stir until beginning to lose red color, about 4 minutes.
• Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
• Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
• (Can be prepared 1 day ahead, covered and refrigerated.).
• For Pastry:.
• Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
• Mix in enough water to bind dough.
• Gather into ball and knead gently until smooth; let rest 15 minutes.
• Preheat oven to 400 degrees.
• Roll pastry out on lightly floured surface to thickness of 1/8 inch.
• Cut out 5 1/2-inch rounds, using can or bowl as guide.
• 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.
• Pierce several times with fork and place on ungreased baking sheet.
• Bake until pastries are light brown, 15 to 20 minutes.
• Serve hot, passing chimichuri sauce separately.
• For Chimichuri Sauce:.
• Combine all ingredients in medium bowl.
• Cover and let stand 3 hours.
• Serve at room temperature.