Beef Empanadas with Chimichurri

Goodman Fielder Food Service
Beef Empanadas with Chimichurri

Beef Empanadas with Chimichurri

Posted on 25th January 2016
Spiced parcels of beef in delicate layers off puff are taken to the next level with a spicy Chimmi Churri dipping sauce.
Makes 10, scale as needed.


1 kg Beef Mince
6 each Eggs (60g each)
4 each Pampas Puff Pastry Sheets
60 mL Crisco 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


Beef Empanadas with Chimmi Churri


Step 1

Start by hard boiling two eggs in boiling water; whilst eggs are cooking, add Crisco Vegetable Oil into a pot with your eschallots, paprika and tumeric until aromatic.

Beef Empanadas with Chimmi Churri Beef Empanadas with Chimmi Churri

Poster of potato wedges in deep frier


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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.

Beef Empanadas with Chimmi Churri Beef Empanadas with Chimmi Churri


Step 3

Using a 6cm pastry cutter, cut circles into your Pampas Puff Pastry. Cut 20 discs.

Beef Empanadas with Chimmi Churri


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.

Beef Empanadas with Chimmi Churri


Step 5

Brush with egg yolk and bake for 15-20 minutes at 180 degrees.

Beef Empanadas with Chimmi Churri


Serve with Chimichurri dipping sauce.

Beef Empanadas with Chimmi Churri

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Message from chef Ben Varela

Ben Varela

Beautiful, golden, flaky pastry just out of the oven is hard to beat. Add the beef and olive mix with the aroma from the paprika and turmeric and you’ll have trouble stopping at just one. Great for the bar, or finger food at a party.

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