Get This Recipe for Beef and Potato Empanadas Without Red Peppers

Beef, Onion and Potato Empanadas with Chimichurri Sauce

Prep Time: 1 hr 30 mins

Cook Time: 30 mins

These flakey Southward American hand pies are a twist on the archetype Argentinean recipe. The gilded brown empanadas are filled with footing beef, onion and tater and served with a tangy herb-based dipping sauce.

This recipe is sponsored by FoodSaver.

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

In my hometown in Long Valley, New Bailiwick of jersey there is a food truck that comes and parks by 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 just problem is that she "packs it in" during the winter months, and my family has to stock up in advance and so that we tin still have the empanadas during the cold atmospheric condition! We end up ordering extras and freezing them.

Beef, Onion and Irish potato Empanadas with Chimichurri Sauce

Table of contents

• Beef, Onion and White potato Empanadas with Chimichurri Sauce
  • Fundamental Ingredients in This Recipe
  • How to Brand Beef, Onion and Irish 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 utilise Russet potatoes, too known as Idaho potatoes. They're large, starchy, ellipsoidal potatoes known for being the ideal blistering potato. When baked they become soft and light.
• Spices – The filling is seasoned with a mixture of cumin, paprika, cherry-red pepper flakes and oregano.
• Beef – I use a blend of 85% lean/ xv% fat ground beef. The fatty adds flavor to the empanada filling which.

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How to Make Beefiness, Onion and Potato Empanadas

For the empanada dough:

1. Cutting the butter into the dry ingredients. Sift flour and salt into a large mixing bowl. Add the butter to the bowl and use 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.
2. Brand the wet ingredients. In a small bowl beat together the egg, 1/3 cup ice water and the vinegar until combined. Add 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. Plow 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 hour.

For the filling:

1. Melt the onion and beefiness. Oestrus a large heavy-bottomed pan over medium estrus, add the olive oil and heat through. Add the onion and potatoes and sauté until the onions are tender, about 10 minutes. Add the beef and cook until browned all over, breaking the meat up with a wooden spoon.
2. Season and add potatoes. Flavour with the cumin, paprika, cherry pepper and oregano, stirring to combine. Pour in the chicken stock and simmer until the potatoes are tender, about an additional eight to x minutes. Cover and refrigerate until gear up to use. If the mixture is chilled it will be easier to fill.
3. Ringlet out dough. Divide the dough into 1-ounce pieces and roll into 2-inch diameter assurance. Roll each out into a four½-inch circle and conform on a lightly floured blistering canvas. Working one at a time, moisten the border of a dough round with h2o and pile about 2 rounded tablespoons of the filling into the middle.
4. Make full the empanadas. Wrap the dough around the filling to grade the empanada, pressing the edges together and pinching little 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 canvas.
5. Vacuum seal and freeze if needed. At this point the empanadas tin can be vacuum-sealed using the FoodSaver and freeze until ready to serve or baked.
6. Cook the empanadas. When gear up to bake, preheat the oven to 375ºF. Brush the tops with the melted butter and broil until golden chocolate-brown, nigh 20 to 25 minutes. Serve immediately with the chimichurri sauce.

For the chimichurri sauce:

1. Mix the chimichurri. In a small-scale bowl combine the vinegar, garlic and red pepper flakes and permit 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 upward to ii days ahead of time, but I adopt to fill up the empanadas and and then freeze them in vacuum-sealed numberless.
• This way I can have them out and bake them as I need them. They make a great snack or meal as they tin exist stored in the freezer for unexpected guests or when yous don't program on cooking. These empanadas tin can also be fried in vegetable oil but I prefer them baked.

Why Vacuum Seal

This is where I always plow to FoodSaver. The vacuum seal prevents any air from getting in and keeps the nutrient from getting freezer burn. The food stays fresh longer and can easily exist defrosted and cooked. The FoodSaver FM2000 is non only the most trusted brand for your vacuum sealing needs but it also has a v year limited warranty and is ETL safe certified.

Other Recipes to Try

If y'all relish 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 & Tater Empanadas with Chimichurri Sauce

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Prep Fourth dimension one 60 minutes 30 mins

Cook Fourth dimension 30 mins

Serves i 1/ii dozen empanadas

• FoodSaver FM2000 vacuum sealer

For the empanada dough:

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

For the filling:

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

For the chimichurri sauce:

• ¼ cup red vino vinegar
• 4 cloves garlic, minced
• 1 teaspoon cerise pepper flakes
• 1 packed loving cup fresh cilantro
• 1 packed cup flat-foliage parsley
• ½ packed cup fresh oregano
• one loving cup extra-virgin olive oil

For the empanada dough:

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

• In a small-scale basin beat together the egg, 1/3 cup ice water and the vinegar until combined. Add the egg mixture to the flour mixture, stirring with a wooden spoon until just incorporated and a shaggy dough forms.

• 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 hour.

For the filling:

• Oestrus a large heavy-bottomed pan over medium oestrus, add the olive oil and heat through. Add the onion and potatoes and sauté until the onions are tender, most 10 minutes. Add the beef 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. Cascade in the craven stock and simmer until the potatoes are tender, about an additional 8 to 10 minutes. Embrace and refrigerate until ready to use. If the mixture is chilled it will be easier to fill.

• Divide the dough into 1-ounce pieces and roll into ii-inch diameter balls. Roll each out into a 4½-inch circle and arrange on a lightly floured baking sheet. Working ane at a fourth dimension, moisten the edge of a dough round with water and pile virtually two rounded tablespoons of the filling into the center.

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

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

• When fix to bake, preheat the oven to 375ºF. Brush the tops with the melted butter and broil until golden dark-brown, about 20 to 25 minutes. Serve immediately with the chimichurri sauce.

For the chimichurri sauce:

• In a pocket-sized 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.

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