Beef and Chorizo Empanadas with Chimichurri - Liberty Coke

Beef and Chorizo Empanadas with Chimichurri - Liberty Coke

Prep Time

25 minutes

Cook Time

40 minutes

Total Time

1 hour 5 minutes

Yields

4

Directions

  1. Make the filling: Season ground beef generously with salt and pepper and set aside for 10 minutes. Add 3 Tbsp olive oil in a wide heavy skillet over medium-high heat. Add beef and fry until browned, stirring throughout, about 5 minutes
  2. Reduce heat to medium and add onion and chorizo. Cook, stirring, until onion softens and browns, about 10 min. Add potatoes, garlic, thyme, and marjoram; season with salt and pepper. Stir in tomato paste, paprika, cayenne, and 1 cup broth; simmer and stir
  3. Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them. Stir in scallions and cool to room temperature. Cover and refrigerate until ready to use
  4. Divide chilled dough into 1 oz pieces; roll into 2 balls, then flatten into 4½ circles. Place on a floured sheet. Moisten edges with water, add 2 Tbsp filling, plus chopped olive and egg to each
  5. Wrap dough around filing to form empanada, pressing edges together. Fold the edge back and finish by pinching little pleats or crimping with a fork
  6. Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking about 1 inch apart. Brush tops lightly with egg yolks and bake on top shelf of oven until golden, 10-15 minutes. Serve warm with Chimichurri sauce. Serve with Ice Cold Coca-Cola

Ingredients

  • 1 premade pie crust dough - chilled (favorite store bought)
  • 1 lb. ground beef
  • Salt and pepper, to taste
  • 3 tbsp lard or olive oil
  • 1 cup diced onion
  • 2 oz. diced chorizo
  • 1/2 lb. potatoes, peeled & diced
  • 4 garlic cloves, mashed to a paste
  • 2 tsp chopped thyme
  • 2 tsp chopped marjoram or 1 tsp oregano
  • 1 tsp tomato paste
  • 1 tsp paprika
  • Large pinch of cayenne
  • Beef or chicken broth, as necessary, or use water
  • 1/2 cup chopped scallions, white and green parts
  • 1/4 cup chopped pitted green olives
  • 2 hard-cooked eggs, sliced
  • 2 egg yolks
  • 1 cup chimichurri sauce (favorite store bought)