Beef and Mushroom Empanadas feature a savory blend of ground beef, portabella mushroom, carrot and chopped green olives is a flaky (store bought) pastry crust.
1small red chili pepperor jalapeno, seeded, deveined and finely chopped (or include the seeds for more heat)
2tablespoonsred wine vinegar
1tablespoonfresh lemon juice
1/2cuplight olive oilhighly recommend a light olive oil
Pastry
1box refrigerated pie crust2 crusts - I used Pillsbury Refrigerated Pie Crust
1beaten egg
Special Equipment
parchment paper
Instructions
Filling:
Heat oil in large sauté pan over medium heat. Add mushrooms and carrot. Cook, stirring often, until the mushrooms start to brown and carrot starts to soften.
Add the beef, onion, salt and pepper and cook until meat is browned, breaking up the meat will it cooks.
Stir in the garlic, cumin and oregano and cook for 2 minutes.
Stir in the tomato paste and tomato sauce. Simmer for 5 minutes until thickened. You can add a few tablespoons of water if the mixture seems to thick and is sticking to the pan (the mixture should be fairly thick after simmering, however.)
Remove from heat and stir in olives. Transfer to a shallow bowl and allow to cool to room temperature. Note - filling can be prepared a day ahead and refrigerated. If refrigerated, rewarm in microwave on low power until mixture reaches room temperature before proceeding.
Chimichurri Sauce
Mix all the ingredients except oil in a bowl, then whisk in the oil. Set aside.
Empanada pastry
Set pie crust on counter for 15 minutes to warm up. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Unroll pastry carefully onto light floured surface suitable for rolling. Roll out dough so it is large enough to accommodate 3 circles of 6"each. Cut 3 circles from each of the pastry sheets for a total of 6 circles.
Divide meat between circles, placing onto 1 side leaving border around the edge. Brush egg wash around edge of the entire circle and fold in half. Press edge with a fork to seal.
Place on prepared baking sheet and brush all over with egg wash (beaten egg.)
Bake for 25-30 minutes or until golden brown. Let cool for at least 5 minutes, or longer, so pastry sets up and empanadas are easier to serve. Serve empanadas (which are best eaten with a fork) with chimichurri sauce on the side or drizzle on top before serving.