Beef and Mushroom Empanadas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Dough:
2 packages of Pillsbury Pie Dough
For Chimichurri Sauce:
Small handful fresh parsley, finely chopped
2 tbs fresh oregano, finely chopped
1 scallion/spring onion, finely chopped
1 garlic clove, finely chopped or grated
1 small red chili pepper, seeded and deveined, finely chopped
2 tbs red wine vinegar
1 tbs fresh lemon juice
½ cup light olive oil
For Filling:
1 tbs vegetable oil
2 cups (250 grams) portobello mushrooms, finely chopped
1 pound (453 grams) ground beef
1 small onion, finely chopped
1 large carrot, finely chopped
¾ tsp salt
½ tsp freshly ground black pepper
2 garlic cloves, finely chopped or grated
1 tsp ground cumin
1 tsp dried oregano
1 cup tomato puree
½ cup pitted green olives, finely chopped
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Directions: |
Directions:Preheat oven to 350º
Chimichurri Sauce:
Mix all ingredients except oil in a bowl, then whisk in the oil, set aside.
Filling:
Add vegetable oil to a large sauté pan over medium heat until the oil ripples. Add the mushrooms and cook, stirring often until they start to brown. Add the beef, onion, carrot, salt, and pepper and cook while breaking up the meat until browned. Stir in the garlic, cumin, and oregano and cook for 2 minutes. Stir in the tomato puree and simmer for 5 minutes until thickened. Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature.
Line a large baking sheet with parchment paper.
Empanadas:
Roll dough to ⅛ inch thick. Cut out 4-inch circles. Place a small amount of meat into the center of each dough circle. Brush egg wash around edges and fold in half. Press edge with a fork to seal. Line all the empanadas up on the baking sheet and brush all over with egg wash. Bake for 25-30 minutes or until golden brown. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
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