Instructions

1. For the Chimichurri: In a food processor fitted with a blade, add the first 8 ingredients and pulse until finely chopped, about 30 seconds. While the food processor is running, slowly pour in the olive oil until just incorporated. Add a squeeze of lime, and pulse a couple times (sauce should be finely chopped but not mushy), then transfer mixture to a serving bowl.
2. For the Empanadas:
3. Preheat oven to 375°F. In a skillet over medium heat, cook the chorizo thoroughly. Add the garlic and cilantro, and cook for 1 more minute. Remove from heat.
4. On a floured cutting board, roll out the puff pastry dough until size is doubled. Then use a round cookie or biscuit cutter to cut out circles of dough.
5. To assemble the empanadas, place a tablespoon of the chorizo mixture in the center of the dough circle and top with a pinch of grated pepper jack cheese and a slice of pickled jalapeños. Beat the egg in a small bowl, then dip your finger in and smooth the egg wash around the inner lip of the dough circle. Fold dough over and crimp the edges firmly with a fork to seal.
6. Cover each empanada with a thin layer of the egg wash, then cut a tiny slit at the top of each empanada so air can escape while baking. Top with a cilantro leaf or jalapeños slice, and place on an unlined baking sheet. Bake for 15 – 20 minutes, until pastry is golden brown.

Number of servings (yield)

5-10 empanadas

Category

Dinnertime

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