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1
Lay out the pie crusts on a lightly floured work surface.
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2
Using a 4-inch cookie or biscuit-cutter, cut out 10 circles of dough.
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3
For the filling.. 1.
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4
Brown some ground beef and ground pork over medium heat (I chose this instead of higher fat/sodium chorizo).
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5
Once browned, drain off the grease and set meat aside.
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6
2.
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7
In a separate pan, add some water to a sauce pan and add the diced potatoes.
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8
Bring the water to a boil, cover pan and steam for about 10 minutes.
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9
Drain the water.
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10
Return potatoes to heat and add the olive oil and diced onions.
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11
Saute for about 10 minutes.
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12
3.
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13
Add in the cilantro and olives.
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14
Saute for another minute.
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15
Add in the meat and remaining spices and chicken stock.
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16
Mix well and simmer for about 20 minutes.
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17
Set aside to cool.
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18
4.
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19
Set up an assembly area for the pie crust cutouts, egg wash (egg, beaten together with 1 teaspoon of water) and filling.
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20
5.
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21
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border around the edges.
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22
6.
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23
Brush the edges of the dough with the egg wash and then fold the dough over in half to enclose the filling and form a semi-circle.
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24
Tightly seal the edges by crimping the edges of the crust with the tines of a fork.
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25
7.
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26
Chill at least 30 minutes before baking.
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27
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash.
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28
Using a fork, prick a few holes in the top of the empanadas for steam to escape.
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29
Bake for about 20 minutes, until the pastry is golden brown.
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30
Cilantro Cream: Mix all ingredients together.
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31
Serve with empanadas.
