Briannas Empanada With Chimichurri Sauce Food

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CHICKEN CHIMICHURRI EMPANADA



Chicken Chimichurri Empanada image

Provided by Food Network

Time 11h50m

Yield 12 empanadas (4 to 6 servings)

Number Of Ingredients 18

2 pounds chicken thighs, cubed into small pieces
1 1/2 cups Chimichurri, recipe follows
1 tablespoon oil
Pinch salt
12 Empanada Discs, recipe follows
4 cups all-purpose flour, plus additional for dusting
1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg
2 cups coarsely chopped fresh flat-leaf parsley
1/2 cup finely diced red peppers
3 cloves garlic, chopped
1 cup olive oil
1/4 cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 tablespoon oregano
1/2 tablespoon paprika

Steps:

  • Preheat oven to 400 degrees F.
  • Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
  • Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
  • Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
  • Bake until browned, about 10 minutes.
  • Stir flour and salt together in a bowl.
  • Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
  • Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
  • Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
  • Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.
  • Combine parsley, red peppers and garlic in a medium bowl.
  • Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
  • Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.

BEEF-POTATO EMPANADAS WITH CHIMICHURI SAUCE



Beef-Potato Empanadas With Chimichuri Sauce image

While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak!

Provided by Leslie in Texas

Categories     Potato

Time 1h5m

Yield 12 empanadas

Number Of Ingredients 20

2 teaspoons olive oil
1 lb ground beef
2 medium boiling potatoes, peeled, parboiled 15 minutes and finely grated
1 large onion, finely chopped
3/4 teaspoon ground red chili powder
1/2 teaspoon ground cumin
salt & freshly ground black pepper
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup well-chilled butter, cut into pieces (1 stick)
1/2 cup vegetable shortening
5 -6 tablespoons cold water
1/2 cup olive oil
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 large shallot, minced
1 medium garlic clove, minced
1 teaspoon minced fresh herb (a combination of oregano,basil and thyme)
salt & freshly ground black pepper

Steps:

  • For Filling:.
  • Heat oil in large skillet over medium heat.
  • Crumble in beef; stir until beginning to lose red color, about 4 minutes.
  • Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
  • Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
  • (Can be prepared 1 day ahead, covered and refrigerated.).
  • For Pastry:.
  • Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
  • Mix in enough water to bind dough.
  • Gather into ball and knead gently until smooth; let rest 15 minutes.
  • Preheat oven to 400 degrees.
  • Roll pastry out on lightly floured surface to thickness of 1/8 inch.
  • Cut out 5 1/2-inch rounds, using can or bowl as guide.
  • Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
  • Pierce several times with fork and place on ungreased baking sheet.
  • Bake until pastries are light brown, 15 to 20 minutes.
  • Serve hot, passing chimichuri sauce separately.
  • For Chimichuri Sauce:.
  • Combine all ingredients in medium bowl.
  • Cover and let stand 3 hours.
  • Serve at room temperature.

BRIANNA'S EMPANADA WITH CHIMICHURRI SAUCE



Brianna's Empanada with Chimichurri Sauce image

Provided by Brianna Jenkins

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 pound ground beef
1 large onion, chopped
6 cloves garlic, chopped
2 teaspoons chipotle chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 (4.5-ounce) cans mild chopped green chiles
2 hard-boiled eggs, chopped
3 packages empanada wrappers
Canola oil, for frying
Chimichurri Sauce, Serena Palumbo's recipe follows
2 lemons
1 bunch fresh cilantro, leaves roughly chopped, about 1 cup
1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup
1 bunch fresh mint, leaves roughly chopped, about 3/4 cup
6 cloves garlic
Pinch kosher salt
1/4 teaspoon red pepper flakes, or to taste
1/2 cup light olive oil

Steps:

  • Heat a large skillet over medium-high heat and coat with the olive oil. Add the ground beef and break it up with a wooden spoon. Stir the beef and cook it until browned. Remove the beef from the pan to a dish. Drain all but 1 tablespoon of fat from the pan. Return the pan to the heat and add the onion, cooking until softened, about 8 minutes. Stir in the garlic, chile powder, cumin, and coriander and cook for 3 minutes. Add the ground beef back into the pan and stir to combine. Turn off the heat and let cool for 5 minutes. Stir in the green chiles and chopped egg.
  • Fill a small bowl with water.
  • Lay out a few of the empanada wrappers on a flat surface. Top the center of each wrapper with about 3 tablespoons of the beef filling. Dip your finger lightly in the water and run it along the edges of the wrapper. Fold the wrapper over the beef, into a half moon shape and pinch it shut. Repeat with the remaining wrappers and filling ingredients.
  • Heat a deep saute pan over high heat and pour in enough canola oil to fill the pan halfway up the sides. Heat the oil to 350 degrees F. Fry the empanadas until golden brown, 1 to 2 minutes on each side. Be sure to flip them so they cook on both sides. Remove from the pan and drain them on paper towels. Transfer the empanadas to a serving platter and serve with the Chimichurri Sauce for dipping.
  • To make Chimichurri Sauce:
  • Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with the empanadas.
  • Yield: about 2 cups

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