Beef-Potato Empanadas With Chimichuri Sauce - cooking recipe

Ingredients

Filling
2 teaspoons olive oil
1 lb ground beef
2 medium boiling potatoes, peeled, parboiled 15 minutes and finely grated
1 large onion, finely chopped
3/4 teaspoon ground red chili powder
1/2 teaspoon ground cumin
salt & freshly ground black pepper
Pastry
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup well-chilled butter, cut into pieces (1 stick)
1/2 cup vegetable shortening
5 -6 tablespoons cold water
Chimichuri Sauce
1/2 cup olive oil
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 large shallot, minced
1 medium garlic clove, minced
1 teaspoon minced fresh herb (a combination of oregano,basil and thyme)
salt & freshly ground black pepper

Preparation

For Filling:.
Heat oil in large skillet over medium heat.
Crumble in beef; stir until beginning to lose red color, about 4 minutes.
Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
(Can be prepared 1 day ahead, covered and refrigerated.).
For Pastry:.
Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
Mix in enough water to bind dough.
Gather into ball and knead gently until smooth; let rest 15 minutes.
Preheat oven to 400 degrees.
Roll pastry out on lightly floured surface to thickness of 1/8 inch.
Cut out 5 1/2-inch rounds, using can or bowl as guide.
Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
Pierce several times with fork and place on ungreased baking sheet.
Bake until pastries are light brown, 15 to 20 minutes.
Serve hot, passing chimichuri sauce separately.
For Chimichuri Sauce:.
Combine all ingredients in medium bowl.
Cover and let stand 3 hours.
Serve at room temperature.