Susana’s Gaucho Empanadas Recipe
These tender, flakey pastry pockets are a family affair, packed with beef, egg and olives, and served with a healthy dose of chiminasty sauce (chimichurri combined with Chef Anthony’s original nasty sauce).
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Ingredients
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Dough
Filling
Chiminasty Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the egg yolk and gradually add ice water until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Assembly
- 3
Assemble the Empanadas
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut out circles using a cookie cutter or glass. Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape, sealing the edges with a fork.
Baking
- 4
Bake
Place the assembled empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.
Chiminasty Sauce Preparation
- 5
Make the Chiminasty Sauce
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, and olive oil. Stir in Chef Anthony’s original nasty sauce to taste. Adjust seasoning as needed.
