Empanadas Argentinas with Two Dipping Sauces (pic heavy)

I needed something different for a pre-Christmas party, so I made empanadas with two dipping sauces: a balsamic chimichurri and an avocado sauce. I cooked on my pizza stone at 450 dome. These turned out great, the crust was flaky and not too heavy, and the contrast between the two dipping sauces played well. 




The filing was: ground beef, onion, garlic, mushrooms, green olives, seasoned with pepper, paprika and cumin; plus green onion (not cooked). 


The the dough recipe was:

• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1/3 cup ice water
• 1 tablespoon distilled white vinegar

The recipe for the balsamic chimichurri: 

• 3 tbs finely chopped fresh oregano
• 2 tbs finely chopped parsley
• 4 garlic cloves, minced
• 2 tbs balsamic vinegar
• 5 tbs olive oil
• 1 tsp chili powder 
• 3 tbs finely chopped scallions or green onions
• Salt and pepper to taste
  

The recipe for the avocado sauce:

• 2 ripe avocados
• 4 limes, juiced – a little over ½ cup of juice
• 1 medium sized bunch of cilantro, chopped
• 2-3 jalapeños or Serrano peppers, seeded and deveined
• 3-4 garlic cloves, crushed
• ½ cup olive oil
• 1 teaspoon ground cumin
• Salt to taste

Fun cook, will definitely do again.