Combine flour, salt and baking powder in a bowl. Cut in butter and
shortening with a pastry cutter. Mix in enough water to form a ball. Let
rest for 15 minutes.
Chimichurri Sauce
1/2 C. olive oil
1/4 C. minced parsley
2 T. fresh lemon juice
1 large shallot minced
1 t. fresh minced herbs...oregano, basil, thyme
salt and pepper
Combine all ingredients in a bowl. Cover and let set for 3 hours at room
temperature.
Beef Empanadas
Filling:
1 lb. lean ground beef
2 T. olive oil
2 medium potatoes peeled, parboiled for 5 minutes and grated
1 large onion finely chopped
3/4 t. chili powder
1/2 ground cumin
salt and pepper to taste
Heat oil in a heavy skillet and crumble in beef. Cook for about 4 minutes and
add potatoes, onion, chili powder and cumin. Saute until onion begins to soften,
about 5 minutes. Taste for seasoning and set aside to cool.
To assemble:
Preheat oven to 400°F. Roll out dough on a lightly floured surface, to a
thickness of 1/8 inch. Cut out 5 1/2 inch circles. Place 2 T. of filling in the
center of each circle. Fold over and shape into crescent shapes. Crimp edges
with a fork. Pierce with a fork several times. Place on an ungreased baking
sheet. Bake for 15 - 20 minutes until pastries area light brown. Serve hot, with
the sauce separate.
