1. Melt the butter for the dough and let cool down a bit. Mix the hot water with the salt. Add the flour, melted butter, and hot salt water to a bowl and mix until you get a nice and smooth dough. Add some more flour if too wet or some more water if too dry. Wrap in plastic wrap and let rest for about 30 minutes on the counter.

 

2. While the dough is resting, prepare the filling. Add the oil to a frying pan and heat up, add the chopped onions, garlic and carrots and fry until the onions are glossy. Add the ground meat and fry until browned a bit. Add the parsley and oregano and mix with everything. Add the diced potato and egg and mix in. Season with salt, pepper, Tabasco (or chili sauce) and take off the heat and set aside to cool down a bit.

 

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out the dough thinly and cut out circles of about 4 inches (10cm) – of course, you can make the empanadas bigger if you want. Place a dough circle in the palm of your hand add about 1-2 tsp. of filling on top. Brush the edges of the dough circle with some water, press the edges together and create a half circle, sealing in the filling. Use a fork and press the edges together so they won’t open when baking. Place close to each other on the baking sheet. Mix the egg and water and brush the empanadas with that mixture. Bake for 16-18 minutes until light golden in color, then take out of the oven and let cool down on a wire rack.

 

4. For the sauce add the parsley, basil, garlic, and chili to a mixer and mix until you got a green paste. Add the vinegar and water and continue mixing. Add the oil and mix until everything is well combined. Season with salt, lime juice, and soy sauce. Serve the empanadas still a bit warm or cold with the chimichurri sauce.