Argentinian Beef Empanadas with Chimichurri
1 hour 5 min serves 8-10
Argentinian Beef Empanadas with Chimichurri
Cumin, smoked paprika, garlic, spice our ground beef perfectly and the chimichurri sauce will transport you straight to Argentina!
Ingredients:
- 1 Pre 95% Ground Beef
- 1 tbsp. Grapeseed oil or coconut oil
- 1 yellow onion, diced
- 1 jalapeno, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp. cumin
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 c. cotija cheese, shredded
Empanada Dough:
- 3 c. all-purpose flour, extra for dusting (*Paleo Substitute: 2 c. cassava flour & 1 c. almond flour)
- 1 tsp. garlic powder
- 1 1/2 sticks salted butter, cold cut into cubes
- 1 egg, beaten
- 1/2 c. water
Chimichurri:
- 1 bunch parsley
- 1 bunch cilantro
- 1 tbsp. red pepper flakes
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 c. olive oil
- 1/4 c. lemon juice
- 4 cloves garlic
- Filling: In a large skillet, brown ground beef on medium-high heat until no pink remains. Drain and set aside.
- In the same pan, sauté onion, jalapeno, and red bell pepper until soft and translucent.
- Add garlic and spices. Stir for 1 minute.
- Add ground beef back into the pan. Stir until well combined. Set aside.
- Dough: Preheat oven to 450.
- In a food processor, pulse flour and garlic powder.
- Add in butter and pulse until the flour comes together in little balls.
- Add water and egg. Pulse until dough starts to form.
- Run on low until the dough comes together completely.
- Roll onto a floured surface. Form into two flat disks.
- Use immediately or wrap in plastic and put it in the refrigerator until ready to use. Pull out 30 minutes prior to use.
- Empanadas: Roll dough out to 1/8 inch thick.
- Cut out 6-inch empanada circles.
- Place onto a parchment-lined baking sheet.
- Fill each circle by holding in your hand like a taco.
- Fill with cheese and ground beef filling.
- Pinch edges together and lay back on the parchment.
- Brush with egg wash. Egg wash is 1 egg beaten with a little water.
- Bake for 20-25 minutes.
- Chimichurri: Place all ingredients in a food processor.
- Run on low until combined but still a bit chunky.
- Serve with warm empanadas!
- Tip from Chef Sarah: Every oven is different. If you aren't getting a golden-brown crust, turn up the heat or cook a little bit longer.