Beef Empanadas

Ingredients

• 6 pcs Empanada Dough
• 300 g Beef Chuck
• 1 pcs Onion
• 4 tbsp Green Olives
• 2 pcs Egg
• 2 pcs Garlic
• 8 tbsp Parsley
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 0.25 tsp Red Pepper Flakes
• 4 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tbsp Tomato Paste
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Egg

Method

1. Cook {egg} in a small saucepan of gently boiling water until the yolk is just set, then cool and peel so it stays tender.
2. Stir {parsley}, {garlic}, {dried_oregano}, {red_pepper_flakes}, {red_wine_vinegar}, {olive_oil}, and a pinch of {kosher_salt} in a bowl until vivid and fragrant.
3. Heat part of the {olive_oil} in a large skillet over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat until soft and translucent. Add {beef_chuck}, season with more {kosher_salt} and {black_pepper}, and cook without crowding until browned. Stir in {ground_cumin} and {tomato_paste}, bloom until darkened and fragrant, then let the mixture cook down until juicy but not wet.
4. Spread the filling on a tray and cool until barely warm so the {empanada_dough} stays flaky instead of softening.
5. Finely chop the cooked {egg}. Lay out the {empanada_dough}, divide on the cooled filling, top with {green_olives} and {egg}, moisten the edges with {egg_wash}, then fold and crimp tightly so the juices stay inside.
6. Brush the tops with {egg_wash} and bake the {empanada_dough} on a hot tray in a very hot oven until deeply golden and crisp, rotating once for even color.
7. Let the baked {empanada_dough} rest briefly, then serve hot with {parsley} chimichurri spooned alongside for a bright finish.