Beef Empanadas Recipe
3 Beef Empanadas with House Made Chimichurri Sauce and Picked Red Cabbage
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Ingredients
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Empanada Dough
Beef Filling
Chimichurri Sauce
Pickled Red Cabbage
Method
Empanada Dough
- 1
Make the dough
In a large bowl, mix the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Beef Filling
- 2
Prepare the beef filling
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté until translucent. Add ground beef, cumin, paprika, salt, and pepper. Cook until the beef is browned. Stir in fresh parsley and remove from heat. Let cool slightly before mixing in the beaten egg.
Chimichurri Sauce
- 3
Make the chimichurri sauce
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside for flavors to meld.
Pickled Red Cabbage
- 4
Pickle the cabbage
In a bowl, mix shredded red cabbage, apple cider vinegar, sugar, and salt. Let sit for at least 30 minutes to allow the cabbage to pickle.
Assembling and Baking
- 5
Assemble the empanadas
Preheat the oven to 375°F (190°C). Roll out the empanada dough on a floured surface to about 1/8 inch thick. Cut out circles using a large cookie cutter. Place a spoonful of beef filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 6
Bake the empanadas
Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake in the preheated oven for 25-30 minutes or until golden brown.