Argentine Beef Empanadas

• Meat

  • 1/2 lb Ground beef, lean

• Produce

  • 1 clove Garlic
  • 1 Golden potato, small
  • 1/2 bunch Green onions
  • 1/2 Onion
  • 1 tsp Oregano
  • 1/2 bunch Parsley, fresh

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/2 tsp Pepper
  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Recipe empanada wrappers

• Other

  • Chimichurri for spooning on top

Found on pinchmeimeating.com

Description

Ingredients

• 1/2 lb. lean ground beef
• 1/2 onion, diced
• 1 clove garlic, minced or pressed
• 1 small golden potato
• 1/2 bunch of green onions, sliced
• 1/2 bunch fresh parsley, finely chopped
• 1 tsp cumin
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1/8 tsp red pepper flakes
• 1 tbsp olive oil
• 1 recipe empanada wrappers (see link), or 1 package pre-made empanada wrappers (preferably La Saltena from Argentina)
• Chimichurri for spooning on top

Directions

• Peel the potato and boil for 10 minutes in salted water, until it can be pierced easily with a knife. Remove the potato, and finely dice when it is cool enough to handle. Heat olive oil in a skillet over medium-low heat. Sweat the onion and garlic until translucent. Increase heat to medium high and add ground beef, cumin, red pepper flakes, salt, pepper, and oregano (add more spices to taste). Just barely brown the beef, since it will finish cooking in the oven when the empanadas are baked. Remove from heat and add potatoes, green onions, and parsley. Preheat oven to 400. Place a tablespoon of filling in the center of each room temperature empanada wrapper. Fold in half, roll or pleat the edge, and press with a fork. Place on a cookie sheet and bake for 25 minutes, until golden brown. Let cool for 5 minutes before serving. Serve with chimichurri (see note).