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Ingredients
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Dough
Barbecue Filling
Chimichurri
Finish & Assembly
Method
Dough
- 1
Make dough
In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add liquids
Whisk the egg with 6 tbs ice water. Gradually drizzle the egg-water into the flour-butter mixture, tossing with a fork until dough just comes together. Add an extra tablespoon of water if dry; do not overwork.
- 3
Chill dough
Turn the dough onto a lightly floured surface, press into a disk, wrap tightly in plastic and refrigerate at least 30 minutes (up to 2 days). Refrigeration makes dough easier to roll and gives a flakier crust.
Barbecue Filling
- 4
Season and sear the meat
Pat the beef dry and season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the meat 2–3 minutes per side until browned but not fully cooked through. Remove and let rest 5 minutes; thinly slice or dice into small pieces.
- 5
Cook aromatics
In the same skillet add the diced onion and red bell pepper. Sauté over medium heat until soft and translucent, about 5–7 minutes. Scrape up any brown bits from the pan for extra flavor.
- 6
Combine filling
Return the diced/seared beef to the skillet. Stir in 1 tbsp brown sugar, 1/2 cup barbecue sauce, 1 tsp apple cider vinegar and 1 tsp Worcestershire sauce. Reduce heat to low and simmer until mixture is saucy and thickened, about 5 minutes. Taste and adjust seasoning. Remove from heat and let cool to room temperature (important so dough doesn't get soggy).
Chimichurri
- 7
Make chimichurri
Combine 3/4 cup chopped parsley, 2 tbsp chopped oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 6 tbsp olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice in a bowl. Stir until well combined. Let rest at room temperature for at least 15 minutes to allow flavors to marry. Reserve about 3 tablespoons of chimichurri to fold into the cooled filling and the rest to serve alongside the empanadas.
Assembly & Baking
- 8
Preheat and prepare
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- 9
Roll and cut dough
On a lightly floured surface roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a bowl), cut out circles. Re-roll scraps as needed. You should get about 12–14 rounds.
- 10
Fill empanadas
Stir the reserved 3 tablespoons of chimichurri into the cooled barbecue filling to brighten the flavor. Place about 2 tablespoons of filling in the center of each dough round. Brush the edge of the dough with a little beaten egg, fold over to form a half-moon, and press edges to seal. Crimp edges with a fork to ensure they are closed.
- 11
Egg wash and bake
Place empanadas on prepared baking sheets spaced about 1 inch apart. Brush each with a thin layer of beaten egg and lightly brush or drizzle with 1 tbs vegetable oil if desired for extra shine. Sprinkle a tiny pinch of coarse salt on top of each. Bake in the preheated oven for 18–22 minutes, until golden brown.
- 12
Cool
Remove from oven and let empanadas cool on the baking sheet 5 minutes before transferring to a rack. Serve warm with the reserved chimichurri on the side for dipping or drizzling.
