Beef, Pork & Potato Empanadas with Cilantro Cream Sauce

Lay out the pie crusts on a lightly floured work surface. Using a 4-inch cookie or biscuit-cutter, cut out 10 circles of dough.

For the filling..
1. Brown some ground beef and ground pork over medium heat (I chose this instead of higher fat/sodium chorizo). Once browned, drain off the grease and set meat aside.
2. In a separate pan, add some water to a sauce pan and add the diced potatoes. Bring the water to a boil, cover pan and steam for about 10 minutes. Drain the water. Return potatoes to heat and add the olive oil and diced onions. Saute for about 10 minutes.
3. Add in the cilantro and olives. Saute for another minute. Add in the meat and remaining spices and chicken stock. Mix well and simmer for about 20 minutes. Set aside to cool.
4. Set up an assembly area for the pie crust cutouts, egg wash (egg, beaten together with 1 teaspoon of water) and filling.
5. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border around the edges.
6. 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. Tightly seal the edges by crimping the edges of the crust with the tines of a fork.
7. Chill at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for about 20 minutes, until the pastry is golden brown.

Cilantro Cream: Mix all ingredients together. Serve with empanadas.