To make the Chimichurri sauce, whisk together ⅓ cup of olive oil with 1 tablespoon of red wine vinegar, lemon juice and 2 tablespoons of Chimichurri in a small bowl, then set aside for the flavours to develop.
Dice the onion, crush the garlic and heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for about 3 minutes or until softened.
Add the beef, the Aleppo Peppers and the remaining tbsp of Chimichurri, and cook until the meat has browned.
Stir in the tomatoes, the remaining tablespoon of red wine vinegar, tomato paste and olives, then bring to a simmer. Cook for about 5 minutes, until the filling has thickened slightly, then remove from the heat.
Preheat the oven to 200°C (conventional) and line a baking tray with compostable baking paper.
Using a cutter (or any glass or cup with a 9cm diameter) cut 24 rounds from the puff pastry.
Spoon about a tablespoon of the filling into the middle of each pastry round, then fold the pastry in half to make a semi-circle and press the sides with a fork.
In a small bowl, beat the egg with a fork, then brush the tops of the empanadas with it.
Bake in the oven for 25 minutes or until golden brown. Serve with the Chimichurri sauce.
