Step 1

To make the dough: In a food processor, add the flour and salt and pulse together a few times to mix. Then add the shortening, in small dollops and pulse a few more times until the flour looks like wet sand. Then add the wet ingredients; the water, vinegar and eggs and pulse until a ball of dough forms. Remove dough onto a floured surface and knead for a few minutes until it is smooth. Wrap in plastic wrap and refrigerate while you make the rest of the dish.

Step 2

To make the filling: Heat a skillet on medium heat and add drizzle of olive oil, chopped potatoes and jalapeno and sauté until potatoes are cooked through, about 7-10 minutes (cover the pan with a lid to help speed up the cooking). Then add cumin, sazon, salt and pepper and toss to combine for another minute. Then add cooked brisket and fresh cilantro and mix everything together. Turn off heat and taste for seasoning. Set aside and allow mixture to cool.

Step 3

To make the chimichurri: Add all ingredients to a food processor or blender and blend together until smooth. Add more or less water for your desired consistency, but enough to be pourable. Taste for seasoning.

Step 4

To assemble the empanadas: Remove dough from refrigerator and cut in half, keeping the other half covered so it doesn’t dry out. Roll dough until it is very thin, about ¼ inch and use a 4 inch round cookie cutter (or cup works too) and cut out circles. Hold the round dough in the palm of your hand and place a tablespoon of brisket filling in the center. Wet the edges of the dough with your finger and seal the empanada on all sides and gently pushing out any air bubbles. Then use your index finger to gently crimp the edges (or you can use a fork). Place empanadas on lined baking sheet and brush with egg wash. Then bake at 375 for 20 minutes, or until golden brown.

Step 5

Allow to cool slightly and serve with chimichurri sauce.