Beef Empanadas with Chimichurri
- 3 cups flour
- 1 egg yolk
- ½ cup of butter
- ¾ cup to 1 cup of warm milk
- ½ tsp salt
- 500g ground beef mince
- 2 onions, diced
- 1/2 cup butter
- 2 tbsp smoked paprika
- 2 tbsp chilli powder
- 1 tbsp finely chopped fresh oregano
- 1 tbsp finely chopped parsley
- ½ tbsp ground cumin
- 1 bunch spring onions, finely chopped
- 3 hard boiled eggs, sliced
- ¼ cup sliced olives
- salt and pepper to taste
- 1 egg, white and yolk separated and lightly whisked
Mix the flour and salt in a food processor and pulse until well combined. Add the butter and blend well.
Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas.
Combine the ground beef, paprika, chili powder, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
Melt the butter in a large frying pan, add the onions and salt and cook until the onions are soft, about 8 minutes.
Add the meat mixture to the onions and cook on medium heat until the meat is done.
Let the meat mixture cool down, and then mix in the chopped spring onions, oregano and parsley.
To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
Brush the edges of the empanada discs with the egg whites.
Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
Lightly brush the top of the empanadas with the egg yolk
Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
Pre-heat the oven to 180°C and bake for about 25 minutes.
Serve with chimichurri sauce.