EMPANADAS & CHIMICHURRI

Hola!, mando esta receta aparecida en el suplemento culinario del
diario local (USA) para compartir con los lugaren~os interesados:

DISCOVER NEW DISHES - Expanding horizons benefit food lovers. by
Waltrina Stovall (Universal Press Syndicate).

"ARGENTINE EMPANADAS & CHIMICHURRY"

Argentine empanadas, the spicy beef-filled pastries, are among the
latest treats. Chimichurry, the vinegar-peppery sauce that
accompanies them, is addictive. In Argentina, it is spooned over
barbecued meats, much like we use barbecue sauce. The following
recipe makes more than five dozen empanadas, which can be frozen then
baked later.

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Argentine empanadas
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Filling:
 4 tablespoons vegetable shortening
 4 large yellow onions
 2 green bell peppers, seeded and diced
 2 pounds tenderloin or eye of round, cut into small cubes
 1 tablespoon salt
 1 tablespoon paprika
 1 teaspoon crushed red pepper
 1/2 cup seedless raisins
 1/2 cup chopped green olives
 2 bunches green onions, chopped
 3 hard-cooked eggs, diced
Pastry:
 2 pounds (about 8 cups) all-purpose flour (not self-rising)
 5 tablespoons vegetable shortening
 1 1/2 cups warm water
 1 tablespoon salt
 Chimichurry sauce (recipe follows)

Melt the 4 tablespoons shortening in skillet. Add onion and bell
pepper and cook until tender, with onion just beggining to brown. Add
beef, salt, paprika and red pepper. Mix well and cook, stirring
occasionally, for 5 minutes or until meat is browned. Remove from
heat and stir in raisins, greeen olives, green onions and eggs. Let
cool for 1 to 2 hours or until completely cool and non-liquid (may be
refrigerated). For empanadas pastry, mound the flour on a work
surface and make a well in the center. Place the 5 tablespoons
shortening in well, and with hands, work into the flour until
completely incorporated. Dissolve salt in warm water, and mix into
the flour-shortening mixture, a little at a time. Knead dough by hand
for 10 to 15 minutes; it should resemble pizza dough in elasticity. 
To assemble, pinch off bits of dough about the size of a plum. On a
floured surface, roll out to form a circle 4 1/2 to 5 inches in
diameter. Holding dough in one hand, fold it slightly -like a taco-
and put 1 tablespoon of the meat filling in the center. Press edges
together, moistening with salted water if needed, then crimp edges
securely to keep the dough closed and retain all the filling's juices
during baking. Repeat until all dough and filling are used. Preheat
oven to 450 degrees. Sprinkle baking sheet with flour, place empana-
das on it and bake for 7 to 10 minutes or until the pastry is golden
brown. Serve with chimichurry sauce. Makes 60 to 70 empanadas. They
may be frozen before baking. Remove as many as desired from freezer,
place on floured baking sheet and defrost at room temperature for 1
hour, then bake as above.

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Chimichurry sauce
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 1 medium yellow onion
 1 green bell pepper, seeded
 1 green onion
 1 tomato
 2 tablespoons parsley
 3/4 cup white or red vinegar
 1/2 cup olive oil
 1 or 2 cloves garlic, peeled
 1/8 teaspoon each salt and pepper
 Crushed red pepper to taste (up to 1 tablespoon)

For suce to serve with empanadas, chop vegetables into large pieces
and place all ingredients in blender container. Blend until all
ingredients are finely minced. Store, covered, in refrigerator until
flavors meld; will keep for 10 to 15 days. Makes 2 1/2 to 3 cups. 
For a chunkier sauce to serve with barbecued meats, chop vegetables
and garlic by hand and mix with remaining ingredients.