Description
These Beef and Cheese Empanadas with chimichurri sauce offer a delicious combination of seasoned ground beef, sautéed vegetables, and melted jack cheese encased in a crispy empanada dough. Perfect as an appetizer, they bring the flavors of Argentina to your table with a satisfying texture and a savory kick from FYR RED hot sauce.
Ingredients
Beef & Veggies:
- 1.5 lbs Ground Beef
- 2 medium Yellow Onions, diced
- 2 Red Bell Peppers, diced
- 1 cup Beef Broth
- 1.5 tbsp FYR RED Hot Sauce
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Empanadas:
- Empanada Dough Ball for 12-16 Discs
- 2 cups Jack Cheese, shredded
- 1 cup Green Onions, sliced
- 1 qt Frying Oil
- Chimichurri Sauce for serving
Instructions
- Preheat Skillet and Fire: Preheat your fire to a high heat around 400°F for direct cooking, and place a cast iron skillet on it about 2 minutes before cooking to heat thoroughly.
- Sauté Onions and Bell Peppers: Add diced onions and bell peppers into the hot skillet. Cook for 5-7 minutes until the onions turn translucent, stirring occasionally to prevent burning.
- Simmer Vegetables: Pour in beef broth and let the mixture simmer for another 5-7 minutes to develop flavor and soften the vegetables further. Remove the veggie mixture from the skillet and set aside.
- Cook Ground Beef: Add ground beef to the same skillet along with kosher salt, black pepper, garlic powder, and FYR RED hot sauce. Cook until the beef is fully browned and all excess liquid has evaporated, stirring occasionally.
- Combine Meat and Veggies: Return the sautéed onions and bell peppers to the skillet with the browned beef. Stir well to combine all ingredients evenly. Remove from heat.
- Chill Filling: Transfer the beef and vegetable mixture to a bowl, cover it, and refrigerate for at least 1-2 hours, or cooled thoroughly, to help firm up the filling for easier handling.
- Assemble Empanadas: Roll out the empanada dough into 12-16 discs. Place a portion of the chilled beef and veggie filling in the center of each disc, top with shredded jack cheese and sliced green onions. Fold the dough over to form a half-moon shape, sealing the edges securely.
- Fry Empanadas: Heat frying oil in a deep pan or fryer to 350°F. Carefully add the empanadas in batches and fry until golden brown and crispy, about 3-5 minutes per side. Remove and drain on paper towels.
- Serve: Serve the hot empanadas with chimichurri sauce on the side for dipping or drizzling.
Notes
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy or difficult to handle.
- Be careful when frying to avoid overcrowding the pan, which can lower the oil temperature and result in greasy empanadas.
- Chimichurri sauce complements the savory flavors and adds a fresh, tangy contrast.
- You can prepare the filling in advance and refrigerate it overnight for convenience.
- If empanada dough is unavailable, you can substitute with store-bought pie crust or puff pastry for a different texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Argentinian
