Chorizo and Beef Empanadas with Chimichurri

Yields6 Servings

 600 g Careme puff pastry
 Olive oil, for frying
 2 small onions, peeled and finely diced
 3 garlic cloves, peeled and finely chopped
 ½ small chilli seedless finely chopped
 Pinch ground cumin
 Pinch ground cinnamon
 ½ tsp paprika
 250 g minced beef
 4 tbsp pitted green olives, chopped
 1 tsp dried oregano
 Pinch of sugar
 4 hardboiled eggs, finely chopped
 1 large egg, beaten
 Sea salt and freshly ground black pepper
Kale Chimichurri Sauce
 1 bunch flat leaf parsley
 1 handful kale leaves
 3 garlic cloves, peeled
 1 tsp dried oregano
 1 tsp dried chilli flakes, to taste
 1 tbsp red wine vinegar
 1 tbsp lemon juice
 5 tbsp olive oil

1

Preheat oven to 190 degrees. Roll out pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or small plate. Cover the discs with cling film and chill while you prepare the filling.


2

Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion, chilli and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.


3

Add the beef and chorizo, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.


4

Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.

5

Chill the empanadas for 20 minutes to firm up. Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18-20 minutes until the pastry is golden brown.


6

Meanwhile, make the chimichurri. Place the parsley, kale, garlic in a small food processor and roughly chop. Add the rest of the ingredients and blitz briefly to combine. Taste and season add dried oregano.


7

Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.


Ingredients

 600 g Careme puff pastry
 Olive oil, for frying
 2 small onions, peeled and finely diced
 3 garlic cloves, peeled and finely chopped
 ½ small chilli seedless finely chopped
 Pinch ground cumin
 Pinch ground cinnamon
 ½ tsp paprika
 250 g minced beef
 4 tbsp pitted green olives, chopped
 1 tsp dried oregano
 Pinch of sugar
 4 hardboiled eggs, finely chopped
 1 large egg, beaten
 Sea salt and freshly ground black pepper
Kale Chimichurri Sauce
 1 bunch flat leaf parsley
 1 handful kale leaves
 3 garlic cloves, peeled
 1 tsp dried oregano
 1 tsp dried chilli flakes, to taste
 1 tbsp red wine vinegar
 1 tbsp lemon juice
 5 tbsp olive oil

Directions

1

Preheat oven to 190 degrees. Roll out pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or small plate. Cover the discs with cling film and chill while you prepare the filling.


2

Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion, chilli and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.


3

Add the beef and chorizo, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.


4

Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.

5

Chill the empanadas for 20 minutes to firm up. Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18-20 minutes until the pastry is golden brown.


6

Meanwhile, make the chimichurri. Place the parsley, kale, garlic in a small food processor and roughly chop. Add the rest of the ingredients and blitz briefly to combine. Taste and season add dried oregano.


7

Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.


Chorizo and Beef Empanadas with Chimichurri