Empanadas with Purple Potatoes and Beef

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  • Complexity: medium
  • 1 hour 15 minutes
  • Serves: 18
Empanadas with Purple Potatoes and Beef

Ingredients

  • Empanadas:
  • 1 lb Washington purple potatoes, peeled and cut into 1-inch chunks
  • 2 tbsp olive oil
  • 8 oz lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 jalapeño pepper, seeded and diced
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Pinch ground cinnamon
  • 1 tomato, diced
  • 1/2 cup chicken broth
  • 1 egg, beaten
  • 2 pkgs (each 14 oz) refrigerator rolled pie crusts
  • Chimichurri Sauce:
  • 1 cup packed fresh cilantro leaves
  • 1 cup packed fresh parsley leaves
  • 2 cloves garlic
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp hot sauce
  • 1/2 cup olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
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    Appetizer | Main | Side