Argentine Meat Empanadas
Argentine Meat Empanadas and Chimichurri Sauce
Empanadas are a favourite South American comfort food. This recipe is very much like the ‘secret family recipe’ that a friend of mine makes every fall. Using prepared pastry saves time.

We like to serve these empanadas with a traditional chimichurri sauce and a glass of Malbec.

Empanadas
Ingredients
½ cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
¾ teaspoon cayenne
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
¼ cup raisins
½ cup pitted green olives, chopped (with or without pimentos)
2 hard-cooked eggs, chopped
Salt to taste
1 (10 sheets) package frozen round pastry sheets, thawed
1 egg, lightly beaten for glazing

Instructions
In a sauté pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden.

Remove from the heat and stir in the sweet paprika, cayenne, crushed pepper flakes and salt to taste. Remove from pan and set aside to cool.

Add the meat to the pan and allow to just cook. Remove from pan, drain off the grease and allow the meat to cool. Place meat in a bowl and add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Add the raisins, olives and eggs; lightly mix.

Preheat oven to 350°F.

Place a spoonful of the meat mixture on each pastry round. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. Seal by twisting the edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Be sure to prick each empanada with a fork to allow steam to escape during baking. Place empanadas on a parchment paper lined baking sheet. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

*For appetizer size empanadas (pictured) use tart size pastry.

Chimichurri Sauce
Ingredients
½ cup olive oil
4 cloves garlic, or more to taste
2 tablespoons white wine vinegar, or more to taste
Salt to taste
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
½ cup fresh cilantro leaves
¼ cup fresh oregano leaves
1 bunch flat-leaf Italian parsley, stems removed

Instructions
Combine all the ingredients in a blender or food processor. Pulse 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times. Let stand 2 hours before serving.

Serve the empanadas with the sauce on the side. Makes a nice light lunch or dinner on their own, but can be served with a soup or salad for a more substantial meal.

Enjoy!

(Source: Adapted from Allrecipes)
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