Beef Empanadas with Chimichurri Sauce
Enjoy a taste of Chef Santiago's specialty with these absolutely delicious ground beef empanadas paired with a spectacular chimichurri sauce. Bright and spicy, the chimichurri is an acidic and herbaceous complement to the rich empanadas and cheesy jalapeño-tinged mashed potatoes. A favorite of Chef Santiago's, we just know you'll love this dish as much as we do.
Total Time
75 minutes
Prep Time
30 minutes
Cook Time
45 minutes
Ingredients per serving
Heavy Cream
1.64 tbspWhite Cheddar Cheese, Shredded
0.07 ozIdaho Potato
3.08 ozUnsalted Butter
0.08 ozJalapeño Pepper
0.14 ozKosher Salt
0.02 ozWashed Spinach
0.06 ozOnion Powder
0.01 ozGarlic Powder
0.01 ozRed Wine
0.03 ozPreparation
1. Beef Empanadas
Heat canola oil in a pan over medium heat. Sauté chopped yellow onion, carrot, red bell pepper, celery, and garlic until tender. Add ground beef to the pan and cook until browned. Stir in all-purpose seasoning, chipotle pepper powder, bay leaf, kosher salt, ground cumin, and chicken base. Mix in diced Idaho potatoes and plum tomatoes. Cook until potatoes are tender. Remove from heat and stir in shredded mozzarella cheese until melted and well combined.
2. Assemble Empanadas
Roll out empanada dough and cut into circles. Place a spoonful of beef filling in the center of each dough circle. Fold dough over filling and press edges to seal. Heat canola oil in a deep fryer or large skillet. Fry empanadas until golden brown and crispy. Drain on paper towels. Serve
Nutritional facts
Protein
36g
Carbs
73g
Calories
1110kcal
Fat
76g
Reviews
4.5
Based on 20 reviews
10/15/26
Latin America
