Beef Empanadas with Chimichurri Dipping Sauce
1/2 cup plus 2 tbsp olive oil
2 tbsp red wine vinegar
1/3 cup of lemon juice
2 cloves garlic
400g minced beef
¼ cup canned tomatoes, crushed
1 tbsp red wine vinegar
1 tbsp tomato paste
1/4 cup green olives, chopped
Puff pastry sheets (thawed for 15 min ahead of filling. You will get 6 empanadas from each sheet if using a 9cm cutter)
1 free range egg
How to Cook
1. To make the Chimichurri sauce: In a small bowl, whisk together 1/3 cup olive oil with 1 tbps of red wine vinegar, lemon juice and 2 tbsp of Chimichurri, then set aside for the flavours to develop.
2. Dice the onion, crush the garlic and heat 2 tbsp of oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for about 3 min or until softened.
3. Add the beef, the ancho chilli and the remaining tbsp of Chimichurri, and cook until the meat has browned.
4. Stir in the tomatoes, the remaining tbsp of red wine vinegar, the tomato paste and olives, then bring to a simmer. Cook for about 5 min, until the filling has thickened slightly, then remove from heat.
5. Preheat the oven to 200°C and line a baking tray with non-stick paper.
6. With your cutter (you can use any glass or cup with a 9cm diameter) cut your rounds from the puff pastry.
7. In a small bowl, beat the egg with a fork. Spoon about a tbsp of the filling into the middle of each pastry round, then fold the pastry in half to make a semi-circle. Press the sides with a fork and then brush the tops of the empanadas with the beaten egg.
8. Bake in the oven for 25 min or until golden brown and serve with the Chimichurri sauce.