Argentine Empanadas with Khus Chimichurri
A classic Argentine empanada recipe with a twist of khus, served with a tangy and herby khus chimichurri sauce.
Ingredients
- ●1 pound Juicy Ground Beef
- ●1 cup, chopped Khus Leaves
- ●1 package, thawed Empanada Dough
- ●1 cup Shredded Cheddar Cheese
- ●1 teaspoon Cumin
- ●1/2 teaspoon Paprika
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large pan, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the chopped khus leaves, cumin, paprika, salt, and black pepper to the pan and cook for 1-2 minutes, until the khus is wilted.
- 4
Roll out the empanada dough and use a cookie cutter or a glass to cut out circles of dough.
- 5
Place a tablespoon or two of the beef and khus mixture onto the center of each dough circle.
- 6
Brush the edges of the dough with a little water and fold the dough in half to form a half-circle shape, pressing the edges together to seal the empanada.
- 7
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with a little bit of water.
- 8
Bake the empanadas in the preheated oven for 15-20 minutes, or until golden brown.
- 9
While the empanadas are baking, prepare the khus chimichurri sauce by combining the chopped khus leaves, red pepper flakes, garlic, red wine vinegar, olive oil, salt, and black pepper in a bowl.
- 10
Stir the chimichurri sauce to combine and adjust the seasoning as needed.
- 11
Serve the empanadas hot with a side of khus chimichurri sauce for dipping.