Argentinian Empanadas #comidaargentina #argentina #buenosaires

Use pre-made Pillsbury pie crust for the dough.

Cut circles from the pie crust using a bowl, about 3-4 inches in diameter.

Prepare the filling by seasoning 1 pound of ground beef with 2 tablespoons of smoked paprika, 2 teaspoons of New Mexico red chili powder, 1/2 tablespoon of cumin, salt, and pepper.

Chop 1 onion and sauté in butter until softened.

Add 5 chopped garlic cloves to the onions and sauté until fragrant.

Add the seasoned ground beef to the onion and garlic mixture and cook until browned.

Stir in 1/2 cup of chopped green olives, 2 chopped hard-boiled eggs, 1 tablespoon of oregano, and 1/2 cup of chopped green onions into the beef mixture.

Let the filling cool before assembling the empanadas.

Place a spoonful of the cooled filling in the center of each dough circle.

Moisten the edges of the dough with water and press to seal.

Use a fork to crimp the edges of the empanadas.

Brush the tops with an egg wash.

Preheat the oven to 400 degrees Fahrenheit and bake the empanadas for 22 minutes.

Prepare chimichurri sauce by mixing 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1/2 cup chopped parsley, 3-4 minced garlic cloves, 1 tablespoon finely chopped red serrano chili, 3/4 teaspoon oregano, and salt and pepper.

Let the chimichurri sit for 5-10 minutes to release flavors.

Equipment Needed

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