Empanadas

I couldn't decide which empanadas to fix for supper tonight, so I made 2 different kinds. Don't skip the chimichurri-- it really makes the meal! Recipes follow...

Empanada with Chimichurri Sauce (from Edible Memphis/Summer 2008)
Crust:
2 c all-purpose flour
1 ts salt
generous pinch of baking soda
1/2 canola oil
ice water
Measure flour, baking soda, and salt in food processor. Mix and then alternate oil and ice water and mix again. Dough should easily form a ball in processor. Wrap dough in plastic wrap and refrigerate to chill.
Filling:
1/2 c hot sliced peppers in vinegar (I omit these)
olive oil
2 small potatoes, peeled
one small white onion
2 large vegetarian sausage links (Field Roast Smoked Apple Sage Sausages or Tofurkey kielbasas are best)(I like Veggie Patch Jalapeno Cheddar)
Preheat oven to 350. Dice potatoes and place in a frying pan with olive oil at medium heat. Stirring occasionally, cook for 6 minutes until brown. Add the onion, cooking until translucent, and then add the sausage. (I add the onion and sausage at the same time because I like my sausage browned.) Remove from heat and ad chopped hot peppers. Set aside to cool.
Divide dough into 6 parts. Roll each into circles. Fill one half of circle of dough with 1/6 of the filling and fold over dough to cover. Crimp edges tightly with a fork. Transfer empanadas to an oiled non-stick baking sheet. Brush each with olive oil. Bake 15-25 minutes until crust is golden.
Chimichurri:
1 c parsley
2 cloves garlic
juice from 2 lemons
1/4 c olive oil
salt and pepper
Place all ingredients into small food processor to mix throroughly.

Banana and Black Bean Empanadas (from March 2009 Vegetarian Times)
There's a whole wheat, vegan crust recipe, but I like the one above. If you're interested in the vegan one, let me know.
Filling:
1 T olive oil
1 medium onion, chopped (1 c)
1 c cooked black beans
1 clove garlic, minced (1 ts)
2 bananas, peeled and dice (1 c)
1 ts ground cumin
1/4 ts cayenne pepper
1/4 ts ground coriander
2 T chopped fresh cilantro
1 ts Tabasco

Heat oil in large skillet over medium-high heat. Saute onion 4-5 mins until translucent. Add beans and garlic, reduce heat to medium, and cook 3 mins. Stir in bananas, cumin, cayenne, and coriander, and cook 2 mins or until bananas begin to break down and spices are fragrant. Remove from heat and stir in cilantro and Tabasco.

Fill and bake as in recipe above. Cool 5 mins before serving.