EMPANADAS DE CARNE Y CHIMICHURRI DESDE CERO | POSTRES CON IXCHEL

Prepare the chimichurri sauce by mixing the oregano, ají en polvo, hot water, black pepper, salt, minced garlic, parsley, red wine vinegar, and vegetable oil in a bowl.

For the filling, sauté the chopped onions and red bell pepper until soft, then add the ground beef, pimentón dulce, ají seco, oregano, cumin, and salt. Cook until the beef is browned.

If using, add the chopped boiled eggs, raisins, and olives to the beef mixture and stir well.

For the empanada dough, combine the hot water, salt, flour, and butter in a bowl and knead until smooth.

Roll out the dough and cut into circles, then fill with the beef mixture and seal the edges.

Bake the empanadas until golden brown.

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