Beef and mushroom empanadas

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Carrot, large
  • 3 Garlic clove
  • 1 Onion, small
  • 2 tbsp Oregano, fresh
  • 1 tsp Oregano, dried
  • 1/2 cup Parsley, fresh
  • 2 cups Portobello mushrooms
  • 1 Red chili pepper, small
  • 1 Spring onion

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 cup Tomato puree

• Condiments

  • 1/2 cup Green olives, pitted
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, light
  • 2 tbsp Red wine vinegar
  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 4 tbsp Water

Found on culinaryginger.com

Description

Ingredients

• For the dough:
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup/2 sticks unsalted butter, cut into cubes and chilled
• 1 egg, room temperature
• 4 tablespoons water
• For the chimichurri sauce:
• 1/2 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 1 spring onion, finely chopped
• 1 garlic clove, finely chopped or grated
• 1 small red chili pepper, seeded and deveined, finely chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup light olive oil
• For the filling:
• 1 tablespoon vegetable oil
• 2 cups portobello mushrooms, finely chopped
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 large carrot, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, finely chopped or grated
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup tomato puree
• 1/2 cup pitted green olives, finely chopped

Directions

• For the dough:
• Add the flour and salt to a food processor and pulse to mix.
• Add the butter and egg. Pulse.
• While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.
• Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
• For the chimichurri sauce:
• Mix all the ingredients except oil in a bowl, then whisk in the oil. set aside.
• For the filling:
• Add vegetable oil to a large sauté pan over medium heat until the oil ripples.
• Add the mushrooms and cook, stirring often until the 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.
• Preheat oven to 350 degrees F.
• Roll the dough to 1/8 inch thick. Cut out 6 inch circles.
• Put meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.
• Line them all up on the baking sheet and brush all over with egg wash.
• Bake for 25-30 minutes or until golden brown.