Ajo Chimichurri Empanadas

Introduction to Ajo Chimichurri Empanadas

Ajo Chimichurri Empanadas are a delightful fusion of traditional Argentine flavors with a twist of robust garlic. Empanadas are a staple in many Latin American countries, each region infusing its own unique ingredients and techniques. Historically, empanadas find their roots in Spain and Portugal, with their name derived from the Spanish verb "empanar," meaning to wrap or coat in bread. They traveled across the Iberian Peninsula and into the New World where they became a beloved street food, cherished for their portability and the infinite variety of fillings that could be baked or fried into the delicious pockets.

Argentine empanadas are known for their distinct flavors, often filled with beef, hard-boiled eggs, and olives. However, our version integrates a savory ajo chimichurri sauce, a variation of the traditional chimichurri rich with an extra kick of garlic, giving these empanadas a zesty, pungent, and aromatic appeal. Perfect for gatherings or a flavorful snack, these empanadas bring a portion of Argentina’s culinary heart to your table.

Ingredients

• Ground beef - 1 pound
• Onion - 1 large, chopped
• Ajo (garlic) - 6 cloves, minced
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Green olives - 1/2 cup, chopped
• Hard-boiled eggs - 2, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Ajo chimichurri sauce - 1 cup
• Empanada dough - 12 rounds
• Egg wash - 1 beaten egg mixed with 1 tablespoon water

Preparation

Ajo Chimichurri Sauce

The ajo chimichurri sauce is an essential aspect of this recipe, infusing the empanadas with a strong, aromatic flavor. To make this sauce, blend the following ingredients until smooth: 1 cup of fresh parsley, 1/2 cup of oregano, 6 cloves of ajo, 1 cup of olive oil, 1/4 cup of red wine vinegar, a pinch of red pepper flakes, and salt to taste. Allow the sauce to sit overnight in the fridge for the flavors to meld.

Filling Preparation

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced ajo and red bell pepper, continuing to cook until the peppers are softened.
3. Add the ground beef to the skillet. Cook and stir until the beef is browned and thoroughly cooked.
4. Season the mixture with cumin, paprika, and salt and black pepper to taste.
5. Stir in the chopped green olives and hard-boiled eggs into the mixture. Remove from heat and allow it to cool slightly.

Empanada Assembly

1. Preheat your oven to 375°F (190°C).
2. Lay out the empanada dough rounds on a flat surface. Place a spoonful of the beef filling into the center of each.
3. Add a teaspoon of the prepared ajo chimichurri sauce on top of the beef filling.
4. Fold the dough over the filling to form a half-circle. Use a fork to seal the edges tightly of each empanada to prevent leakage during baking.
5. Brush each empanada with the egg wash for a golden color once baked.

Cooking Process

1. Place empanadas on a parchment-lined baking sheet.
2. Bake in the preheated oven until they are golden brown, approximately 25-30 minutes.
3. Check the empanadas at around 20 minutes using a cooking timer to prevent overbaking.

Serving Suggestions

Once baked, allow the empanadas to cool slightly before serving. These Ajo Chimichurri Empanadas are best enjoyed warm, accentuated with a side of extra ajo chimichurri sauce. Ideal for serving as appetizers or as a main dish accompanied by a fresh salad.