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Dinnertime Recipes

IZZE® Chimichurri Sauce with Mini Empanadas

Summary

Let guests spoon the chimichurri mixture over their mini empanadas, and enjoy with an IZZE® Sparkling Lime Mint Mojito!

What You Need

  • Chimichurri Sauce:
  • ½ cup parsley
  • ½ cup mint
  • 1 cup cilantro
  • 4 garlic cloves, peeled and smashed
  • ¼ cup red wine vinegar
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • 1 cup extra virgin olive oil
  • Squeeze of lime
  • Empanadas:
  • 1 10-oz. package beef or pork chorizo
  • 2 garlic cloves, diced
  • ¼ cup fresh cilantro, roughly chopped
  • 1 sheet frozen puff pastry, thawed
  • 1 cup pepper jack cheese, grated
  • 1 small can sliced pickled jalapeños
  • 1 egg

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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