Recipe of Empanadas with Chimichurri Sauce

Ingredients

• or the Empanada Dough:
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1/2 cup water
• 1 teaspoon salt
• For the Filling:
• 1 lb ground beef
• 1 onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup green olives, pitted and sliced
• 1/4 cup raisins
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• For the Chimichurri Sauce:
• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Directions

1. 1

   In a large bowl, combine flour and salt. Cut in cold, diced butter until the mixture resembles coarse crumbs.

2. 2

   Gradually add water, mixing until the dough comes together. Knead briefly, cover with plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   In a skillet, cook ground beef and chopped onions until browned. Drain excess fat.

4. 4

   Add chopped hard-boiled eggs, sliced olives, raisins, ground cumin, paprika, salt, and pepper to the beef mixture. Mix well and let it cool.

5. 5

   Preheat the oven to 375°F (190°C).

6. 6

   Roll out the chilled dough and cut circles.

7. 7

   Spoon the beef filling onto each dough circle. Fold in half and crimp the edges to seal.

8. 8

   Place empanadas on a baking sheet and bake for 20-25 minutes or until golden brown.

9. 9

   While baking, prepare the chimichurri sauce by combining chopped parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a bowl.

10. 10

    Serve the empanadas warm with chimichurri sauce on the side. Enjoy the authentic flavors of Argentina!