1recipeempanada wrapperssee link, or 1 package pre-made empanada wrappers, preferably La Saltena from Argentina
Chimichurrifor spooning on top
Peel the potato and boil for 10 minutes in salted water, until it can be pierced easily with a knife. Remove the potato, and finely dice when it is cool enough to handle.
Heat olive oil in a skillet over medium-low heat. Sweat the onion and garlic until translucent.
Increase heat to medium high and add ground beef, cumin, red pepper flakes, salt, pepper, and oregano (add more spices to taste). Just barely brown the beef, since it will finish cooking in the oven when the empanadas are baked.
Remove from heat and add potatoes, green onions, and parsley.
Preheat oven to 400.
Place a tablespoon of filling in the center of each room temperature empanada wrapper. Fold in half, roll or pleat the edge, and press with a fork. Place on a cookie sheet and bake for 25 minutes, until golden brown. Let cool for 5 minutes before serving. Serve with chimichurri (see note).
To make chimichurri, mix a generous amount of finely chopped parsley, along with oregano, pressed garlic, and red pepper flakes, in a bowl with olive oil and red wine vinegar until it's a spoonable consistency. Season with salt and pepper to taste. Spoon chimichurri over each bite or dip empanadas directly into the sauce.