Flavorful beef turnover with a delightfully fresh chimichurri sauce
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Beef Empanadas
Ingredients
- Two 11-ounce packages frozen all-butter puff pastry, thawed
- Olive oil
- 1 onion, peeled and finely diced
- 2 garlic cloves, peeled and finely chopped
- Pinch of ground cumin
- Pinch of ground cinnamon
- ½ tsp paprika
- **(do not over spice with the three above spices, or it will overpower everything else)**
- 10 ounces ground beef
- Sea salt and freshly ground black pepper
- ¼ cup pitted green olives, chopped
- 1 tsp dried oregano
- ½ tsp dried chile flakes
- Pinch of sugar
- 2 hard boiled eggs, finely chopped
- 1 large egg, beaten
- Leaves of 1 bunch of flat-leaf parsley
- 3 garlic cloves, peeled
- 1 tbsp chopped fresh oregano leaves, or 1 tsp dried oregano
- 1 tsp dried chile flakes, to taste
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 5 tbsp olive oil
- Salt and freshly ground black pepper
For the chimichurri sauce:
Steps
- Roll out both blocks of pastry to a thickness of 1/8 inch and cut out 18 discs, using a 4-inch cutter or saucer. Cover the discs with plastic wrap and chill while you prepare the filling.
- Heat a saucepan over medium heat and add a little olive oil. Sweat the onion and garlic gently for about 5 minutes until soft but not colored. Add the cumin, cinnamon, and paprika and stir until aromatic. (Remember not to over season.)
- Add the beef, season with salt and pepper, and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chile flakes, sugar, and hard-boiled eggs. Taste and adjust the seasoning as necessary. Leave to cool.
- Once the beef has cooled, spoon about 1 tbsp onto each pastry disc, leaving a 1/4-inch border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.
- Chill the empanadas for 20 minutes to firm up. Meanwhile, preheat the over to 350ºF.
- Place the empanadas on a baking sheet. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated over for 18-20 minutes until the pastry is golden brown.
- Meanwhile, make the chimichurri. Place the parsley, garlic, and oregano in a small food processor and roughly chop. Add the rest of the ingredients and process briefly to combine. Taste and season with salt and pepper.
- Once the empanadas are cooked, cool on a wire rack. Serve warm with the chimichurri sauce on the side.
This recipe is by Gordon Ramsay. You can watch him make it here!