Beef Empanadas with Chimichurri
Ground beef, hard-boiled eggs, green olives, and spices in a flaky pastry served with a homemade chimichurri sauce.
servings: 8
total time: 2 hours
recipe by: Frankie
Ingredients
- DOUGH:
- 3 cups all-purpose flour
- 6 TBSP frozen unsalted butter
- 1/2 tsp salt
- 1 cup cold water
- THE FILLING:
- 2 large eggs
- 1 pound ground beef
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/4 cup sliced green olives
- 1/2 tsp salt
- ASSEMBLY:
- 2 TBSP olive oil, divided
- CHIMICHURRI:
- 1 packed cup fresh parsley
- 1/2 packed cup fresh cilantro
- 1/4 packed cup fresh oregano
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 2 TBSP red wine vinegar
- salt & freshly ground pepper
Directions
- DOUGH:
- Grate the frozen butter using the large holes on a grater. Stir together the flour, butter, and salt in a large mixing bowl until well combined.
- Slowly pour in the cold water while stirring until well combined and a dough is formed.
- Divide the dough into 8 equal size balls. Place the dough balls in the refrigerator until ready to use.
- FILLING:
- Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat. When the water boils place a lid on the pan and turn off the heat. Let eggs sit in the covered pan for 10 minutes.
- Rinse the eggs under cold water until cool enough to handle. Peel the eggs, roughly chop, and set aside.
- Cook the ground beef in a pan over medium-high heat, while breaking the beef up, until browned, about 6 minutes.
- Take the pan off the heat and stir the garlic, cumin, cayenne, green olives, chopped eggs, and salt in with the beef. Set aside.
- ASSEMBLY:
- Preheat the oven to 425°F. Brush a large baking sheet with 1 TBSP of the olive oil.
- Take the dough balls out of the fridge and roll them into circle disks roughly 6-inches in diameter on a well floured surface.
- Place the filling in the center of each dough circle about a 1/2-inch from the edge. Brush the edges with a little water, fold the dough circles in half and press the edges together with the tines of a fork to seal in the filling.
- Lay the empanadas on the oiled baking sheet. Brush the tops of the empanadas with the remaining 1 TBSP of olive oil.
- Bake the empanadas in the preheated oven for 25 to 30 minutes or until tops become lightly browned.
- Allow emapnadas to rest for about 5 minutes before serving. Serve empanadas with the chimichurri sauce on the side for dipping.
- CHIMICHURRI:
- Finely chop the herbs and put them in a mixing bowl. Stir in the olive oil, garlic, vinegar, 1/4 tsp salt, and 1/4 tsp freshly ground pepper until well combined.
- Taste sauce and add additional salt & pepper if necessary.
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