Argentine Empanadas

🧂 Ingredients

• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 cup chopped parsley
• 3-4 cloves garlic

  minced
• 1 tbsp finely chopped red chili
• 3/4 tsp dried oregano
• 1 tsp Salt & pepper

  to taste
• 1 lb. ground beef
• 2 onions diced

  about 3 cups
• 1/2 cup butter
• 2 tbsp smoked paprika
• 2 tsp New Mexico Red chili powder
• 1 tbsp fresh oregano

  finely chopped
• ½ tbsp ground cumin
• 1 bunch green onions

  finely chopped
• 3 hard-boiled eggs

  chopped
• ¼ cup green olives

  pitted and chopped
• Salt and pepper to taste
• 1 egg lightly whisked

Instructions

• 1 Combine the ground beef, paprika, chili powder, cumin, salt and pepper in a
  large bowl, mix, and chill until ready to use.
• 2 Melt the butter in a large sauté pan,
• 3 Add the onions and salt, cook until the onions are soft, about 6-8 min.
• 4 Add the meat to the onions and cook on med heat, until no longer pink
• 5 Add the chopped eggs and chopped olives.
• 6 Let the picadillo cool, and then mix in the green onions and oregano.
• 7 To assemble, add a spoonful of the meat mixture on the center of each empanada,
• 8 Brush the edges of the empanada with the egg whites, that helps seal the
  empanada.
• 9 Fold the empanada and seal the edges gently with your fingers, and then use a
  fork to press down and finish sealing.
• 10 Lightly brush the top of the empanadas with the egg; for a nice golden color
  when they bake.
• 11 Empanadas can rest in the fridge for about 30 min, until ready to bake.
• 12 Preheat the oven to 400 F and bake for 20-25 min, until golden on top.
• 13 Serve warm with chimichurri sauce or other dipping sauces.
• 14 Mix all Chimichurri ingredients together in a bowl.
• 15 Allow to sit for 5-10 minutes to release all the flavors into the oil before
  using.

Nutrition Info