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Beef Empanadas with Chimichurri
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Beef Mince |
| 6 | each | Eggs (60g each) |
| 4 | each | Pampas Puff Pastry Sheets |
| 60 | mL | Simply Vegetable Oil |
| 100 | g | Eschallots |
| 15 | g | Paprika |
| 10 | g | Turmeric |
| 100 | g | Spanish Green Olives (pitted) |
| 4 | g | Sea Salt |
| 2 | g | Black Pepper |
| 300 | g | Chimmi Churri |
Method
Step 1
Start by hard boiling two eggs in boiling water; whilst eggs are cooking, add Simply Vegetable Oil into a pot with your eschallots, paprika and tumeric until aromatic.
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Step 2
Add your mince and fry off until brown, add the Spanish green olives and the boiled egg you cooked earlier. Cook through and season with sea salt and pepper. Set aside to cool.
Step 3
Using a 6cm pastry cutter, cut circles into your Pampas Puff Pastry. Cut 20 discs.
Step 4
Add one or two spoonful’s of mix into the middle of the circle; fold the circle over and crimp the circles by pinching and folding the edges.
Step 5
Brush with egg yolk and bake for 15-20 minutes at 180 degrees.
Serve with Chimichurri dipping sauce.
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