Name: Beef and Peanut Empanadas with Chimichurri
Ingredients: 2 tablespoons olive oil; 1 lb ground beef; 1 small yellow onion (chopped); 1 teaspoon red pepper flakes; 2 tbsp pickled jalapeños (chopped); 1 large garlic clove (minced); ½ cup raw Georgia Peanuts; ⅓ cup golden raisins; 1 tbsp Worcestershire sauce; 1 tbsp water; Salt and pepper to taste; 2 packages store-bought pie crust ((or two batches of homemade)); 1 egg white in a small bowl for assembly; ⅓ cup flat leaf parsley; 1 tsp dried oregano; 3 garlic cloves (peeled and roughly chopped); ¼ cup red wine vinegar; 1 tbsp red pepper flakes; ½ cup olive oil; Salt and pepper to taste

Beef and Peanut Empanadas with Chimichurri

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Course Appetizer

Servings 20 empanadas

Ingredients

Spicy Beef & Peanut Empanadas

2 tablespoons olive oil
1 lb ground beef
1 small yellow onion chopped
1 teaspoon red pepper flakes
2 tbsp pickled jalapeños chopped
1 large garlic clove minced
½ cup raw Georgia Peanuts
⅓ cup golden raisins
1 tbsp Worcestershire sauce
1 tbsp water
Salt and pepper to taste
2 packages store-bought pie crust (or two batches of homemade)
1 egg white in a small bowl for assembly

For the Chimichurri

⅓ cup flat leaf parsley
1 tsp dried oregano
3 garlic cloves peeled and roughly chopped
¼ cup red wine vinegar
1 tbsp red pepper flakes
½ cup olive oil
Salt and pepper to taste

Instructions

In a large skillet, heat the olive oil over medium high heat. Add the onion, red pepper flakes, garlic, raisins, peanuts and jalapeños. Cook until the onion and garlic are soft and fragrant. Add the ground beef and brown thoroughly. Stir in the Worcestershire sauce and water. Cook for 2 to 3 minutes, stirring the mixture to prevent burning. Season with salt and pepper, transfer the filling to a large bowl and allow to cool.
Put some water in a small bowl and set aside. Move a rack to the top third of the oven. Preheat the oven to 375° F.
Unroll your pie crust on a lightly floured work surface. Using a round cutter that is at least 3 inches in diameter, cut out rounds. If you use a 3 inch cutter, you’ll get between 8-10 circles.
Using a rolling pin, roll out only the edges of each circle, leaving the center of the circle at its original thickness. You’re basically increasing the size of your dough circle without making the center any thinner. If it gets too thin, it will break either during filling or baking, so take special care on this step.
Holding one round of dough in the palm of your hand, scoop about 1 tablespoon of filling into the center. Using the tip of your finger, line the edge of the dough with water, fold into a half moon shape, and pinch to seal. Fold the edges however you feel most comfortable. For extra ease, you can even use a fork.
Place filled empanadas on a parchment lined baking sheet and brush the tops with the reserved egg white.
Bake for 20-25 minutes on the upper rack.
While the empanadas bake, whip up your chimichurri: simply put all the ingredients in a blender or food processor, pulse a couple of times, season to taste with salt and serve in a small bowl for dipping.