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Chorizo and beef empanadas with chimichurri by Miguel Maestre
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- 600g Careme puff pastry
- Olive oil, for frying
- 2 small onions, peeled and finely diced
- 3 garlic cloves, peeled and finely chopped
- 1/2 small chilli seedless finely chopped
- Pinch ground cumin
- Pinch ground cinnamon
- ½ tsp paprika
- 250g minced beef
- 250g minced chorizo
- 4 tbsp pitted green olives, chopped
- 1 tsp dried oregano
- Pinch of sugar
- 4 hardboiled eggs, finely chopped
- 1 large egg, beaten
- Sea salt and freshly ground black pepper
- Kale Chimichurri Sauce:
- Bunch flat leaf parsley
- Handful kale leaves
- 3 garlic cloves, peeled
- 1 tsp dried oregano
- 1 tsp dried chilli flakes, to taste
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 5 tbsp olive oil
Preheat oven to 190 degrees. Roll out pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or small plate. Cover the discs with cling film and chill while you prepare the filling.
Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion, chilli and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.
Add the beef and chorizo, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.
Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.
Chill the empanadas for 20 minutes to firm up. Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18-20 minutes until the pastry is golden brown.
Meanwhile, make the chimichurri. Place the parsley, kale, garlic in a small food processor and roughly chop. Add the rest of the ingredients and blitz briefly to combine. Taste and season add dried oregano.
Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.
Want to try out more of Miguel's recipes?
Harrissa lamb and baba ganoush
Churros con chocolate
BBQ lamb kofta and beetroot pita