Empanadas with Purple Potatoes and Beef

Directions

1. Place potatoes in medium saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15 to 20 minutes or until fork-tender; drain and transfer to large bowl.

2. Meanwhile, in large skillet set over medium-high heat, heat oil. Cook ground beef, salt and pepper, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in jalapeño, onion, garlic, chili powder, cumin, oregano and cinnamon. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are starting to soften.

3. Stir in tomato and broth; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 15 to 20 minutes or until most of the broth has evaporated. Let stand for 5 minutes and transfer to bowl with potatoes. 

4. Using fork, toss mixture, lightly mashing potatoes to combine with beef. Let cool completely in refrigerator.

5. Preheat oven to 400°F.

6. In small bowl, whisk together egg with 1 tsp water.

    

7. On lightly floured work surface, working with one rolled pie crust at a time, cut pastry into rounds using 5-inch cookie cutter. Reroll scraps as needed to make 18 rounds

8. Brush edges of each round with some of the egg wash. Place 3 tbsp filling in center of each round; bring edges together to create half-moon shape and enclose filling. Use fork to crimp edges to seal. Arrange on parchment paper–lined baking sheet. Brush with more egg wash.

9. Bake for 22 to 25 minutes or until golden brown and filling is heated through. Let cool for 5 minutes before serving.

10. Chimichurri Sauce: In small food processor, pulse cilantro, parsley and garlic until finely grind. Add lemon juice and hot sauce; pulse to combine. Stir in oil, oregano, salt and pepper.

11. Serve empanadas with chimichurri sauce for dipping.