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Recipes

By Miguel

empanadas 2

Chorizo and Beef Empanadas with Chimichurri

Ingredients

600g Careme puff pastry

Olive oil, for frying

2 small onions, peeled and finely diced

3 garlic cloves, peeled and finely chopped

1/2 small chilli seedless finely chopped

Pinch ground cumin

Pinch ground cinnamon

1/2 tsp paprika

250g minced beef

4 tbsp pitted green olives, chopped

1 tsp dried oregano

Pinch of sugar

4 hardboiled eggs, finely chopped

1 large egg, beaten

Sea salt and freshly ground black pepper

 

Kale Chimichurri Sauce

1 bunch flat leaf parsley

1 handful kale leaves

3 garlic cloves, peeled

1 tsp dried oregano

1 tsp dried chilli flakes, to taste

1 tbsp red wine vinegar

1 tbsp lemon juice

5 tbsp olive oil

Method

1
Preheat oven to 190 degrees. Roll out pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or small plate. Cover the discs with cling film and chill while you prepare the filling.

2
Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion, chilli and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.

3
Add the beef and chorizo, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.

4
Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm 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.
5
Chill the empanadas for 20 minutes to firm up. Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18-20 minutes until the pastry is golden brown.

6
Meanwhile, make the chimichurri. Place the parsley, kale, garlic in a small food processor and roughly chop. Add the rest of the ingredients and blitz briefly to combine. Taste and season add dried oregano.

7
Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.


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