Argentinian Breakfast: Delicious Empanadas and Chimichurri Sauce

Allergens

This recipe contains gluten, dairy, and meat.

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 4
• 6 tablespoons ice water
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 cup shredded mozzarella cheese
• 2 hard
• boiled eggs, chopped
• 1 large egg, beaten for egg wash
• 2 cups fresh parsley
• 3 garlic cloves
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine flour and salt. Add the cold butter and mix until it resembles coarse crumbs. Gradually add ice water until dough comes together. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C). In a skillet, cook ground beef and onion over medium heat until browned. Season with salt and pepper. Remove from heat and stir in the shredded mozzarella cheese and chopped hard boiled eggs.
3. Divide dough into 12 equal portions and roll out each portion into a round shape. Place a heaping spoonful of the beef mixture onto half of each round, brush edges with egg wash, fold over to enclose filling, and seal well. Crimp edges closed and place on parchment lined baking sheets.
4. Bake empanadas for 20 25 minutes or until golden brown.
5. While the empanadas are baking, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, oregano, crushed red pepper flakes, salt, and black pepper in a food processor. Pulse to combine, then transfer to a bowl.
6. Serve empanadas warm with a generous dollop of chimichurri sauce on the side.

Chef’s Insight

The combination of flaky pastry, savory meat filling, and zesty chimichurri sauce creates an irresistible mouthfeel and aroma that transports you straight to an Argentinian café.

Notes

This recipe is perfect for breakfast or brunch and can be easily scaled up to serve a larger group.