Empanadas are little pies that are a favorite of Argentineans. They are typically filled with meats (pork, beef, seafood, etc…) or vegetables. (Country Reports) To make them more of a dessert, a fruit filling can be substituted. (Empanada) They can be purchased from street venders, shops that carry pastries or specialize in empanadas. Workers and children enjoy them greatly and take them to work and school. (Country Reports) Recipe listed below:


Potato and Beef Empanadas (Main Dish)
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound ground beef (extra lean)
1 onion, chopped
1 teaspoon chili powder
3/4 teaspoon round cumin
Salt and pepper to taste
3 1/2 cups flour (1 1/2 cups total)
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, chilled and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water
Chimichurri sauce (optional)

For filling:
This can be made in advance and refrigerated until ready to use.
1. Grate the potatoes and set aside.
2. In a large skillet, heat the olive oil. Add the ground beef and brown, breaking up as it cooks.
3. Add potatoes, onion, spices and salt and pepper to taste.
4. Cook until ingredients are soft. Cool.
For pastry:
1. Mix flour, baking powder and salt in a bowl.
2. Cut in shortening and butter until mixture resembles a coarse meal.
3. Add enough cold water for the dough to come together and form a ball.
4. Knead until smooth. Let rest 10 to 15 minutes.
5. Preheat oven to 400 degrees Fahrenheit. On a lightly floured board roll pastry to 1/8th inch thickness. Using a 5 to 6 inch cutter, punch out rounds.* Spoon about 2 tablespoons of the filling in center of each. Fold pastry in half and seal edges, crimping with a fork. Bake on ungreased sheet for 15 to 20 minutes. Serve with chimichurri sauce
or eat as is.
*Use a small bowl or a large cup if you do not have a cutter.

Chimichurri Sauce Recipe
(Serves 12)**

1 cup fresh parsley
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1/2 tablespoon minced garlic
1/2 tablespoon pepper sauce
1. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor.
2. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.
3. Serve with empanadas
(Recipe from Country Reports)