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