Authentic Argentinian Beef Empanadas with Chimichurri Sauce | TOM TO TABLE

Everyone remembers their first time eating an empanada. You really can't go wrong with meat inside a pastry dough. One of my favorite types are the Argentinian Beef Empanadas. I love the juicy beef filling with eggs and green olives. Serve these with a side of chimichurri sauce and your taste buds won't know what to do but to eat more. Authentic Argentinian Beef Empanadas with Chimichurri Sauce Recipe adapted from http://www.oliviascuisine.com/argentinian-beef-empanadas/ INGREDIENTS: Makes 4 servings To make the filling: 2 eggs 2 Tbs. light olive oil 1 yellow onion, diced 2 garlic cloves, minced 3 scallions, chopped green parts only 1 red bell pepper, seeded and diced 1 lb. ground beef 1/2 cup green olives, pitted and sliced 1 tsp. paprika 1/2 tsp. cumin salt and pepper to taste To make the dough: 2 1/4 cups all-purpose flour 1 1/2 tsp. fine sea salt 1/2 cup stick cold unsalted butter, cut into 1/2-inch cubes 1 large egg 1/3 cup ice water 1 Tbs. distilled white vinegar 2 eggs, whisked For the chimichurri sauce: 3 cups flat-leaf parsley 6 garlic cloves 1 1/2 tsp. fresh oregano leaves 1/4 cup distilled white vinegar 2 tsp. kosher salt 1 tsp. ground black pepper 1 tsp. red pepper flakes 3/4 cup extra-virgin olive oil 1 bay leaf Directions: 1. In a small pan on high heat, fill with water until enough to cover the eggs. 2. When the water is boiling, gently add the eggs in. Set heat to medium and the timer for 10 minutes. 3. Drain and put the eggs in cold water for 2 minutes. 4. Peel the shell and roughly chop them. Set aside. 5. In a large saute pan on medium heat, add oil. 6. When oil is hot add onions and garlic. Stir until softened. 7. Add the scallions and red bell pepper. Stir for 2 minutes. 8. Add the ground beef and break into smaller pieces. Stir until browned. 9. Add olives, paprika, and cumin. Stir for 2 minutes. 10. Add salt and pepper to taste and the eggs. Combine one last time and turn off heat. 11. When the filling is cooled, transfer to a container, cover, and refrigerate for at least 2 hours. 12. In a large bowl, add flour and salt. Combine well. 13. Add cold butter cubes and using your hands, work the butter into the flour until the cubes are gone. 14. In a small bowl, beat the eggs, ice water, and vinegar together. 15. Pour this mixture into the flour. With your fingers, combine well and form the dough. 16. Make a flat disc out of the dough, wrap in plastic, and refrigerate for at least 1 hour. 17. In a blender, add the parsley, garlic, oregano, white vinegar, salt, black pepper, red pepper flakes, and olive oil. Blend until smooth. Pour into a container, add the bay leaf, cover, and refrigerate until ready to serve. 18. When the 2 hours are up on the filling and the 1 hour is up on the dough, preheat oven to 400F. 19. Divide the dough into 12 equal pieces. Roll them out into perfect circles. They should be about 1/8 inch thick. 20. Put a bowl of water next to you. 21. On a cutting board with the dough rolled out, place a spoonful of filling in the center. 22. Moisten the top half of the round with a little bit of water. Fold the bottom half until the edges meet. Press down with your fingers to seal. 23. To seal the fillings in so they don't pop out you can use a fork to press down on the edges or the "repulgue" technique for that pretty braid pattern. To do that, using your finger tips, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat until you get to the end. Watch the video to help. Place the empanadas on a parchment-lined baking sheet. 24. Take the 2 eggs that are whisked and brush the tops. Bake for 15-20 minutes or until the crust is golden brown. 25. Serve with the chimichurri sauce! All filmed on a Sony RX100 M4 and Fuji X100T Edited on Adobe Premiere Pro Music courtesy of Gurty Beats. soundcloud.com/gurtybeats

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