Best Briannas Empanada With Chimichurri Sauce Recipes

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CHICKEN CHIMICHURRI EMPANADA



Chicken Chimichurri Empanada image

Provided by Food Network

Time 11h50m

Yield 12 empanadas (4 to 6 servings)

Number Of Ingredients 18

2 pounds chicken thighs, cubed into small pieces
1 1/2 cups Chimichurri, recipe follows
1 tablespoon oil
Pinch salt
12 Empanada Discs, recipe follows
4 cups all-purpose flour, plus additional for dusting
1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg
2 cups coarsely chopped fresh flat-leaf parsley
1/2 cup finely diced red peppers
3 cloves garlic, chopped
1 cup olive oil
1/4 cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 tablespoon oregano
1/2 tablespoon paprika

Steps:

  • Preheat oven to 400 degrees F.
  • Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
  • Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
  • Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
  • Bake until browned, about 10 minutes.
  • Stir flour and salt together in a bowl.
  • Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
  • Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
  • Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
  • Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.
  • Combine parsley, red peppers and garlic in a medium bowl.
  • Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
  • Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.

BEEF-POTATO EMPANADAS WITH CHIMICHURI SAUCE



Beef-Potato Empanadas With Chimichuri Sauce image

While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak!

Provided by Leslie in Texas

Categories     Potato

Time 1h5m

Yield 12 empanadas

Number Of Ingredients 20

2 teaspoons olive oil
1 lb ground beef
2 medium boiling potatoes, peeled, parboiled 15 minutes and finely grated
1 large onion, finely chopped
3/4 teaspoon ground red chili powder
1/2 teaspoon ground cumin
salt & freshly ground black pepper
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup well-chilled butter, cut into pieces (1 stick)
1/2 cup vegetable shortening
5 -6 tablespoons cold water
1/2 cup olive oil
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 large shallot, minced
1 medium garlic clove, minced
1 teaspoon minced fresh herb (a combination of oregano,basil and thyme)
salt & freshly ground black pepper

Steps:

  • For Filling:.
  • Heat oil in large skillet over medium heat.
  • Crumble in beef; stir until beginning to lose red color, about 4 minutes.
  • Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
  • Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
  • (Can be prepared 1 day ahead, covered and refrigerated.).
  • For Pastry:.
  • Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
  • Mix in enough water to bind dough.
  • Gather into ball and knead gently until smooth; let rest 15 minutes.
  • Preheat oven to 400 degrees.
  • Roll pastry out on lightly floured surface to thickness of 1/8 inch.
  • Cut out 5 1/2-inch rounds, using can or bowl as guide.
  • Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
  • Pierce several times with fork and place on ungreased baking sheet.
  • Bake until pastries are light brown, 15 to 20 minutes.
  • Serve hot, passing chimichuri sauce separately.
  • For Chimichuri Sauce:.
  • Combine all ingredients in medium bowl.
  • Cover and let stand 3 hours.
  • Serve at room temperature.

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