Empanadas with Chimichurri

Ingredients

• 2 stalks coriander leaves
• 2 stalks Parsley
• 4 stalks thyme
• 1 onion
• 2 Garlic cloves
• 2 green chilies
• 0.5 tsp Coriander seeds
• 0.5 tsp Peppercorns
• 2 tbsp wine vinegar
• 2 tbsp olive oil
• spritz lemon juice
• Sea salt
• 1 egg (separated)

Instructions

1. 1.

   Crush the yeast and mix with about 175 ml lukewarm water and sugar. Combine flour with salt, place in a bowl, press a well in the center, add yolk, oil and yeast mixture, and knead with dough hooks until smooth. Add more flour or water if needed (the dough should not stick but also not be crumbly). Shape into a ball, cover with plastic wrap and refrigerate overnight.

2. 2.

   For the chimichurri, rinse coriander, parsley and thyme, shake dry, finely chop the leaves. Peel and finely dice onion. Peel and finely chop garlic. Wash chilies, halve and finely chop. Crush coriander seeds with peppercorns in a mortar. Mix herbs, onion, garlic, chili, vinegar and oil well, season with lemon juice and salt. Refrigerate overnight.

3. 3.

   Preheat oven to 200°C (400°F) on the next day.

4. 4.

   For the filling, peel and finely chop onion and garlic, sauté in hot oil. Halve bell pepper and jalapeños, remove seeds and white membranes, wash, then finely chop together with jalapeños. Add to onions and cook briefly. Add ground beef, crumble and brown. Season with salt and pepper. Mix crème fraîche with tomato paste and chopped parsley into the meat mixture. If too soft, add a little breadcrumbs.

5. 5.

   Roll out chilled dough on a floured surface to about 3 mm thickness and cut circles with a round cutter (~15 cm diameter). Place filling in the center of each circle, brush edges with egg white, fold into half-moons, press edges firmly, lift, and pinch corners together (similar to tortellini). Arrange on parchment-lined baking sheet. Beat yolk with 1–2 tbsp water and brush over pastries. Bake in preheated oven for about 20 minutes until golden brown. Serve with sauce.