Name: Authentic Argentinian Beef Empanadas with Chimichurri Sauce
Total time: 2 h 30 min
Cuisine: South American
Ingredients: 2 Eggs, boiled and roughly chopped; 2 tbsp Light olive oil; 1 Yellow onion, diced; 2 clove Garlic, minced; 3 Scallions, chopped green parts only; 1 Red bell pepper, seeded and diced; 1 lb Ground beef; 1/2 cup Green olives, pitted and sliced; 1 tsp Paprika; 1/2 tsp Cumin; Salt and pepper, to taste; 2 1/4 cup All-purpose flour; 1 1/2 tsp Fine sea salt; 1/2 cup Cold unsalted butter, cut into 1/2-inch cubes; 1 Egg, large; 1/3 cup Ice water; 1 tbsp Distilled white vinegar; 2 Eggs, whisked for egg wash; 3 cup Flat-leaf parsley; 6 clove Garlic; 1 1/2 tsp Fresh oregano leaves; 1/4 cup Distilled white vinegar; 2 tsp Kosher salt; 1 tsp Ground black pepper; 1 tsp Red pepper flakes; 3/4 cup Extra-virgin olive oil; 1 Bay leaf

Method

8 steps. Tap one to mark it done.

Put the eggs in a small pan, submerge them in water, and heat to a boil. Lower the heat to medium and let them cook for 10 minutes. Pour off the hot water, submerge the eggs in cold water for 2 minutes, then remove the shells and chop them roughly.
Warm the light olive oil in a large sauté pan using medium heat. Cook the onion and garlic until they soften. Mix in the scallions and red bell pepper, cooking everything for another 2 minutes.
Incorporate the ground beef, crumbling it as it cooks, until it has browned. Mix in the green olives, paprika, cumin, and salt and pepper to taste. Let this cook for 2 minutes, then fold in the chopped eggs. Remove the pan from the heat, allow the mixture to cool, then cover it and keep in the refrigerator for at least 2 hours.
Stir the flour and fine sea salt together inside a large bowl. Rub the cold butter pieces into the flour mixture with your fingers until thoroughly blended. Separately, whisk 1 large egg, the ice water, and 1 tablespoon of distilled white vinegar in a small bowl. Add the liquid to the dry ingredients, mixing with your hands to form a cohesive dough. Press the dough into a flat disc, cover it with plastic wrap, and chill in the refrigerator for at least 1 hour.
Purée the parsley, garlic, oregano, white vinegar, kosher salt, black pepper, red pepper flakes, and extra-virgin olive oil in a blender until completely smooth. Transfer the sauce to a container, submerge the bay leaf inside, cover, and store in the refrigerator until ready to serve.
Set the oven to preheat to 400°F (200°C). Cut the cold dough into 12 portion sizes of equal weight and roll out each portion into a circle with a thickness of roughly 1/8-inch. Spoon a portion of the cold filling directly onto the center of every dough circle.
Wet the upper borders of each dough circle with water, fold the bottom section over the filling to align the edges, and pinch them closed using your fingers. Seal the borders firmly by pressing with a fork or by folding them in a traditional braid-like 'repulgue' pattern. Arrange the prepared empanadas on a baking sheet lined with parchment paper.
Coat the top of each empanada with the 2 whisked eggs. Bake them for 15 to 20 minutes, or until the pastry turns golden brown. Serve hot alongside the chimichurri sauce.