Beef Empanadas with Chimichurri Sauce

1. Beef Empanadas

Heat canola oil in a pan over medium heat. Sauté chopped yellow onion, carrot, red bell pepper, celery, and garlic until tender. Add ground beef to the pan and cook until browned. Stir in all-purpose seasoning, chipotle pepper powder, bay leaf, kosher salt, ground cumin, and chicken base. Mix in diced Idaho potatoes and plum tomatoes. Cook until potatoes are tender. Remove from heat and stir in shredded mozzarella cheese until melted and well combined.

2. Assemble Empanadas

Roll out empanada dough and cut into circles. Place a spoonful of beef filling in the center of each dough circle. Fold dough over filling and press edges to seal. Heat canola oil in a deep fryer or large skillet. Fry empanadas until golden brown and crispy. Drain on paper towels. Serve