Brianna's Empanada With Chimichurri Sauce
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Olive Oil450 g
Ground Beef1 large
Onion (chopped)6 cloves
Garlic1 tsp
Ground Cumin1 tsp
Ground Coriander2
Lemons1 pinch
Kosher Salt1 cup
Light Olive OilDirections:
1
Heat a large skillet over medium-high heat and coat with the olive oil
2
Add the ground beef and break it up with a wooden spoon
3
Stir the beef and cook it until browned
4
Remove the beef from the pan to a dish
5
Drain all but 1 tablespoon of fat from the pan
6
Return the pan to the heat and add the onion, cooking until softened, about 8 minutes
7
Stir in the garlic, chile powder, cumin, and coriander and cook for 3 minutes
8
Add the ground beef back into the pan and stir to combine
9
Turn off the heat and let cool for 5 minutes
10
Stir in the green chiles and chopped egg
11
Fill a small bowl with water
12
Lay out a few of the empanada wrappers on a flat surface
13
Top the center of each wrapper with about 3 tablespoons of the beef filling
14
Dip your finger lightly in the water and run it along the edges of the wrapper
15
Fold the wrapper over the beef, into a half moon shape and pinch it shut
16
Repeat with the remaining wrappers and filling ingredients
17
Heat a deep saute pan over high heat and pour in enough canola oil to fill the pan halfway up the sides
18
Heat the oil to 350 degrees F
19
Fry the empanadas until golden brown, 1 to 2 minutes on each side
20
Be sure to flip them so they cook on both sides
21
Remove from the pan and drain them on paper towels
22
Transfer the empanadas to a serving platter and serve with the Chimichurri Sauce for dipping
23
To make Chimichurri Sauce: Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice
24
Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil
25
Pulse to blend the ingredients
26
If the sauce is too thick, add more oil and lemon juice
27
The sauce should be just thin enough to pour
28
Transfer the sauce to a serving bowl and serve with the empanadas
29
Yield: about 2 cups