Empanadas with Creamy Chimichurri Dipping Sauce

A gem of South American cuisine, empanadas can be stuffed with a variety of fillings. This version is a super simple and approachable combination of potatoes, ground beef, and peas. This easy, yet impressive, dish, is elevated by a creamy chimichurri dipping sauce. This recipe makes large empanadas. A serving of 2 makes a meal. If desired, make 20-24 for appetizer-sized pastries

These empanadas make the perfect appetizer to add to your spread. If you’re looking for more delicious recipes, check out these Soft Pretzels with beer sauce and these Asparagus Prosciutto Tarts. Whether you’re enjoying with friends, or family, or a night alone, these Empanadas with a Creamy Chimichurri Dipping Sauce are a great way to elevate your night.

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Ingredients

• 1 recipe puff pastry dough
• 1 tablespoon olive oil
• 1 large potato diced into 1/4 inch cubes
• 1/2 large yellow onion diced
• 3/4 cup chicken stock or beef broth
• 3/4 pound ground beef
• 1/2 cup peas
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• black pepper to taste
• 1 egg white

Creamy Chimichurri Dipping Sauce

• 1 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 cup Italian parsley very finely chopped
• 1 tablespoon thyme leaves removed from stems
• 2 tablespoons basil very finely chopped
• 2 cloves garlic minced
• 1/4 teaspoon red chili flakes

Instructions

Step 1: In a skillet, add olive oil, onions, and potatoes. Saute and allow to soften over medium heat for about 5 minutes. Add the chicken stock, and cover the pan with a lid. Continue cooking for about 10 minutes, until potatoes are soft and the broth has reduced by at least half.

Step 2: Add the ground beef, and continue to cook for 10 minutes until the beef is fully cooked.

Step 3: Add the peas, salt, cumin, chili powder, cinnamon, and black pepper. Stir well, and adjust seasonings to taste.

Step 4: Cut the puff pastry dough in 16 even squares.

Step 5: Take 1 piece of dough, press it between palms to create a disk, and then use a rolling pin to roll it out into a 6″ diameter circle.

Step 6: Add 1/4 cup of the beef filling to the side of the dough circle. Fold the dough over the filling, and press the edges together. Use your fingers to tuck and fold the dough around the edges, and then use a fork to press it together well.

Step 7: Repeat with the other pieces of dough, adding 8 large empanadas to each of 2 lined baking trays.

Step 8: Brush each empanada with the egg white, if desired. This gives the pastries a glossy, bakery-style look.

Step 9: Set the Sharp Superheated Steam Oven on the Steam Bake / Breads setting at 375º F for 18 minutes.

Step 10: Bake 1 tray of empanadas at a time.

Step 11: Serve hot with the creamy chimichurri dipping sauce.

Creamy Chimichurri Dipping Sauce

1. Mix together all ingredients. Chill until ready to serve.

Print Recipe

Empanadas with Creamy Chimichurri Sauce

Main Course – Argentinean

By Michelle Miller – Serves: 16

Prep Time: 25 minutes – Cooking Time: 18 minutes – Total Time: 43 minutes

A gem of South American cuisine, empanadas can be stuffed with a variety of fillings. This version is a super simple and approachable combination of potatoes, ground beef, and peas. This easy, yet impressive, dish, is elevated by a creamy chimichurri dipping sauce. This recipe makes large empanadas. A serving of 2 makes a meal. If desired, make 20-24 for appetizer sized pastries

Ingredients

• 1 recipe puff pastry dough
• 1 tablespoon olive oil
• 1 large potato diced into 1/4 inch cubes
• 1/2 large yellow onion diced
• 3/4 cup chicken stock or beef broth
• 3/4 pound ground beef
• 1/2 cup peas
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• black pepper to taste
• 1 egg white
• Creamy Chimichurri Dipping Sauce
• 1 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 cup Italian parsley very finely chopped
• 1 tablespoon thyme leaves removed from stems
• 2 tablespoons basil very finely chopped
• 2 cloves garlic minced
• 1/4 teaspoon red chili flakes

Instructions

1

In a skillet, add olive oil, onions, and potatoes. Saute and allow to soften over medium heat for about 5 minutes. Add the chicken stock, and cover the pan with a lid. Continue cooking for about 10 minutes, until potatoes are soft and the broth has reduced by at least half.

2

Add the ground beef, and continue to cook for 10 minutes until the beef is fully cooked.

3

Add the peas, salt, cumin, chili powder, cinnamon, and black pepper. Stir well, and adjust seasonings to taste.

4

Cut the puff pastry dough in 16 even squares.

5

Take 1 piece of dough, press it between palms to create a disk, and then use a rolling pin to roll it out into a 6" diameter circle.

6

Add 1/4 cup of the beef filling to the side of the dough circle. Fold the dough over the filling, and press the edges together. Use fingers to tuck and fold the dough around the edges, and then use a fork to press it together well.

7

Repeat with the other pieces of dough, adding 8 large empanadas to each of 2 lined baking trays.

8

Brush each empanada with the egg white, if desired. This gives the pastries a glossy, bakery style look.

9

Preheat the Sharp SuperSteam+ Built-In Wall Oven on the Steam Bake / Breads setting at 375º F for 18 minutes.

10

Bake 1 tray of empanadas at a time.

11

Serve hot with the creamy chimichurri dipping sauce.

Creamy Chimichurri Dipping Sauce

12

Mix together all ingredients. Chill until ready to serve.