Argentine Beef Empanadas with Chimichurri

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp dried oregano
• 1/3 cup chopped green olives
• 2 hard-boiled eggs, chopped
• 1 package refrigerated pie crusts, 2 rounds
• 1 egg, beaten with 1 tbsp water
• 1 packed cup parsley, 2 tbsp red wine vinegar and 1/3 cup olive oil
• Kosher salt, black pepper and red pepper flakes

Steps

1. Heat the oven to 400°F. Brown beef with onion and pepper until the beef reaches 160°F. Add garlic, spices, olives and salt; cool 10 minutes, then fold in chopped egg.
2. Cut each pie crust into four 5-inch rounds. Place a heaped tablespoon of filling in the center of each round.
3. Fold dough over, crimp the edges tightly, and place the empanadas on a lined sheet pan. Brush with egg wash.
4. Bake until deeply golden and the filling is hot, 18 to 22 minutes.
5. Finely chop parsley and combine it with vinegar, olive oil, a pinch of salt, pepper and red pepper flakes. Serve with warm empanadas.

Allergen note: Contains wheat and egg; check pie crust ingredients for milk.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.