Recipe for Beef and Potato Empanadas Without Red Peppers

Beef, Onion and Irish potato Empanadas with Chimichurri Sauce

Prep Fourth dimension: 1 60 minutes 30 mins

Cook Fourth dimension: xxx mins

These flakey South American mitt pies are a twist on the classic Argentinean recipe. The golden brown empanadas are filled with footing beef, onion and potato and served with a tangy herb-based dipping sauce.

This recipe is sponsored past FoodSaver.

These flakey South American manus pies are a twist on the classic Argentinean recipe. The golden brown empanadas are filled with ground beef, onion and spud and served with a tangy herb-based dipping sauce.

In my hometown in Long Valley, New Jersey there is a food truck that comes and parks past a local coffee shop on Thursdays during the warmer months. The owner/chef of The Empanada Lady serves empanadas with many delicious fillings including chorizo and buffalo chicken with Gorgonzola.

The merely problem is that she "packs it in" during the wintertime months, and my family has to stock upwards in advance so that we can still have the empanadas during the cold atmospheric condition! We end up ordering extras and freezing them.

Beefiness, Onion and Potato Empanadas with Chimichurri Sauce

Tabular array of contents

• Beef, Onion and Potato Empanadas with Chimichurri Sauce
  • Primal Ingredients in This Recipe
  • How to Make Beef, Onion and Potato Empanadas
  • Tips and Tricks for This Recipe
  • Why Vacuum Seal
  • Other Recipes to Endeavour

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Central Ingredients in This Recipe

• Potato –In this recipe I use Russet potatoes, too known equally Idaho potatoes. They're large, starchy, ellipsoidal potatoes known for being the ideal baking potato. When broiled they become soft and light.
• Spices – The filling is seasoned with a mixture of cumin, paprika, ruddy pepper flakes and oregano.
• Beef – I employ a alloy of 85% lean/ xv% fat basis beefiness. The fat adds flavor to the empanada filling which.

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How to Make Beef, Onion and Tater Empanadas

For the empanada dough:

1. Cut the butter into the dry ingredients. Sift flour and table salt into a large mixing bowl. Add the butter to the basin and use a pastry cutter or a fork to cutting the butter into the flour. Practice this until the mixture resembles rough crumbs and the butter is still in pieces.
2. Make the wet ingredients. In a modest bowl shell together the egg, 1/3 loving cup ice water and the vinegar until combined. Add together the egg mixture to the flour mixture, stirring with a wooden spoon until just incorporated and a shaggy dough forms.
3. Knead the dough and refrigerate. Turn the dough out onto a lightly floured surface and gather, kneading until the dough comes together. Form dough into a rectangle and wrap in plastic wrap, refrigerating for 1 hr.

For the filling:

1. Cook the onion and beef. Rut a large heavy-bottomed pan over medium heat, add the olive oil and oestrus through. Add the onion and potatoes and sauté until the onions are tender, nearly x minutes. Add together the beefiness and cook until browned all over, breaking the meat up with a wooden spoon.
2. Season and add potatoes. Season with the cumin, paprika, red pepper and oregano, stirring to combine. Pour in the chicken stock and simmer until the potatoes are tender, almost an additional 8 to x minutes. Cover and refrigerate until ready to employ. If the mixture is chilled information technology will be easier to fill.
3. Roll out dough. Divide the dough into 1-ounce pieces and curl into ii-inch diameter assurance. Roll each out into a 4½-inch circle and adapt on a lightly floured blistering sail. Working i at a time, moisten the border of a dough circular with water and pile about 2 rounded tablespoons of the filling into the center.
4. Fill up the empanadas. Wrap the dough around the filling to form the empanada, pressing the edges together and pinching trivial pleats with your fingers or using a fork to crimp the edges together. Repeat with the remaining dough and filling, placing the empanadas on a parchment paper-lined baking canvass.
5. Vacuum seal and freeze if needed. At this indicate the empanadas tin be vacuum-sealed using the FoodSaver and freeze until set to serve or baked.
6. Cook the empanadas. When ready to broil, preheat the oven to 375ºF. Brush the tops with the melted butter and bake until aureate brown, about 20 to 25 minutes. Serve immediately with the chimichurri sauce.

For the chimichurri sauce:

1. Mix the chimichurri. In a small bowl combine the vinegar, garlic and red pepper flakes and let sit for 10 minutes. Finely chop the cilantro, parsley and oregano and add to a medium mixing bowl. Stir the herbs together with the olive oil and vinegar mixture.

Tips and Tricks for This Recipe

• The filling can be fabricated upwardly to two days ahead of time, but I adopt to fill the empanadas and then freeze them in vacuum-sealed numberless.
• This way I can take them out and broil them every bit I need them. They make a great snack or meal every bit they can be stored in the freezer for unexpected guests or when y'all don't plan on cooking. These empanadas can also be fried in vegetable oil just I prefer them baked.

Why Vacuum Seal

This is where I always turn to FoodSaver. The vacuum seal prevents any air from getting in and keeps the nutrient from getting freezer fire. The nutrient stays fresh longer and can easily be defrosted and cooked. The FoodSaver FM2000 is not only the most trusted brand for your vacuum sealing needs only it likewise has a v yr express warranty and is ETL condom certified.

Other Recipes to Try

If you savour this recipe, I recommend checking out some of these:

• Pan-Seared Flank Steak with Chimichurri
• Confit Duck Legs
• Irish potato and Cheese Pierogi

Beef, Onion & Potato Empanadas with Chimichurri Sauce

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Prep Time ane hr 30 mins

Cook Time thirty mins

Serves 1 1/ii dozen empanadas

• FoodSaver FM2000 vacuum sealer

For the empanada dough:

• 2¼ cups all-purpose flour
• 1½ teaspoons kosher salt
• ½ cup viii tablespoons unsalted butter, cut into ½" cubes
• 1 egg
• 1 tablespoon white vinegar

For the filling:

• 2 tablespoons extra-virgin olive oil
• one medium yellow onion, diced
• 2 medium russet potatoes, peeled and diced
• 1 pound 85/15 footing beefiness
• 2 teaspoons cumin
• 1 tablespoon paprika
• ½ teaspoon cherry-red pepper flakes
• 1 tablespoon chopped oregano
• ane cup chicken stock
• 3 tablespoons melted unsalted butter

For the chimichurri sauce:

• ¼ cup scarlet wine vinegar
• 4 cloves garlic, minced
• ane teaspoon red pepper flakes
• 1 packed loving cup fresh cilantro
• ane packed cup flat-leaf parsley
• ½ packed cup fresh oregano
• i cup actress-virgin olive oil

For the empanada dough:

• Sift flour and salt into a big mixing bowl. Add the butter to the bowl and utilize a pastry cutter or a fork to cut the butter into the flour. Do this until the mixture resembles rough crumbs and the butter is still in pieces.

• In a small bowl beat together the egg, 1/three cup ice water and the vinegar until combined. Add the egg mixture to the flour mixture, stirring with a wooden spoon until only incorporated and a shaggy dough forms.

• Turn the dough out onto a lightly floured surface and assemble, kneading until the dough comes together. Form dough into a rectangle and wrap in plastic wrap, refrigerating for ane 60 minutes.

For the filling:

• Heat a large heavy-bottomed pan over medium heat, add the olive oil and heat through. Add the onion and potatoes and sauté until the onions are tender, about x minutes. Add together the beefiness and cook until browned all over, breaking the meat up with a wooden spoon.

• Season with the cumin, paprika, red pepper and oregano, stirring to combine. Pour in the chicken stock and simmer until the potatoes are tender, about an boosted 8 to x minutes. Cover and refrigerate until ready to use. If the mixture is chilled it will be easier to fill.

• Separate the dough into 1-ounce pieces and scroll into two-inch diameter assurance. Coil each out into a 4½-inch circle and arrange on a lightly floured baking canvas. Working 1 at a fourth dimension, moisten the edge of a dough round with water and pile about 2 rounded tablespoons of the filling into the center.

• Wrap the dough around the filling to form the empanada, pressing the edges together and pinching lilliputian pleats with your fingers or using a fork to crimp the edges together. Repeat with the remaining dough and filling, placing the empanadas on a parchment newspaper-lined baking sheet.

• At this point the empanadas can be vacuum-sealed using the FoodSaver and freeze until set up to serve or baked.

• When ready to bake, preheat the oven to 375ºF. Brush the tops with the melted butter and bake until aureate brown, about 20 to 25 minutes. Serve immediately with the chimichurri sauce.

For the chimichurri sauce:

• In a small bowl combine the vinegar, garlic and ruby-red pepper flakes and allow sit for 10 minutes. Finely chop the cilantro, parsley and oregano and add to a medium mixing basin. Stir the herbs together with the olive oil and vinegar mixture.

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