Chemichurri Empanadas

Empanadas are hugely popular throughout South America, where the wrappers and fillings vary from country to country and town to town. We took our inspiration from Argentina, where the fillings are somewhat mild. The kick in our version comes from our Chemichurri unique blend.

Yield	Prep Time	Total Time
20	45 Mins	1:45 Hours

Ingredients

1	Bottle	Chemichurri (whole)
1	Tablespoon	Olive Oil
1/2	Medium	Onion, Chopped
3	Each	Garlic Cloves, Minced
1/2	Pound	Ground Beef Chuck
1/2	Tablespoon	Ground dried New Mexico chiles or chili powder
1	Teaspoon	Ground Cumin
1/2	Teaspoon	Kosher Salt
1/4	Cup	Canned, crushed tomatoes
1	Tablespoon	Red wine vinegar
1/4	Cup	Golden Raisins
1/4	Cup	Chopped Green Olives
1 1/2	Cup	Flour
1	Package	Frozen puff Pastry, thawed
1	Large	Egg

Directions

Heat oil in a large frying pan over medium-high heat. Add onion, poblano, and garlic and cook, stirring often, until softened, about 10 minutes. Add chuck, ground chiles, cumin, and salt and cook, stirring to break beef apart, until no longer pink, about 5 minutes. Add crushed tomatoes, vinegar, raisins, and olives and cook until most of the liquid has evaporated, about 3 minutes.

Preheat oven to 400°. On a lightly floured surface, roll puff pastry to 1/8 in. thick. With a 3 1/2-in. cutter, cut as many rounds as possible, rerolling and cutting remaining dough. Spoon a scant tbsp. filling onto each round, fold dough over filling to make a half-moon, then seal and mark edges with the tines of a fork. Beat egg with 1 tbsp. water and brush over pastry tops.

Set empanadas on oiled baking sheets and bake until golden brown, about 20 minutes. Serve warm with our Chemichurri unique blend.