Name: Argentinian Empanadas with Chimichurri
Prep time: 65 min
Cook time: 35 min
Yield: 6
Cuisine: Argentina
Ingredients: 2 tablespoons Capullo® 100% pure canola oil; 1 cup onion, finely chopped; 1 tablespoon garlic, finely chopped; 1/2 cups red bell pepper, in small cubes; 3 cups ground beef; salt; pepper; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 tablespoon peperoncino; 12 empanada dough; 2 eggs, cooked, in medium cubes; 1/2 cups olives, sliced; 1 egg, scrambled, for glazing; 2 cups parsley, only the leaves; 3 cloves garlic; 2 tablespoons fresh oregano, only the leaves; 1/2 tablespoons chile flakes; salt; pepper; 2 teaspoons cumin; 2 tablespoons apple cider vinegar; 3/4 cups Capullo® 100% pure canola oil

Preparation

30 mins

35 mins

Low

In a skillet, add Capullo® 100% pure canola oil and heat over medium heat. Add the onion and garlic and cook for 2 minutes. When slightly browned, add the bell pepper and cook for 2 more minutes. Add the ground beef and season with salt, pepper, oregano, cumin, and peperoncino. Cook over medium heat for 10 minutes. Set aside and let cool for 20 minutes. On a board, place an empanada disc. Add two tablespoons of the meat filling, some cubes of egg, and a tablespoon of olives. Using a brush, glaze the edge of the disc with egg and seal the empanada tightly by twisting it. Make sure the filling doesn’t spill out and that it is well sealed. Place on a baking tray and brush with egg. Bake at 180 °C for 25 minutes.