Pork Mince and Chimichurri Empanadas
Inspired by the vibrant flavors of Latin America, these Pork Mince and Chimichurri Empanadas bring a modern twist to a beloved classic. Encased in a golden, flaky pastry, the juicy pork mince is beautifully complemented by a zesty chimichurri sauce. Each bite offers a taste of tradition and innovation, making it a delightful addition to any dining experience.
Ingredients
For the Chimichurri
1 cup parsley - fresh, finely chopped
¼ cup cilantro - fresh, finely chopped
4 cloves garlic - minced
¼ cup red wine vinegar
½ cup olive oil - extra-virgin
1 tsp red pepper flakes - adjust to taste
1 tsp salt - or to taste
For the Empanadas
500 grams ground pork (minced pork) - with 20% fat content for best flavor
1 medium onion - finely diced
1 cup red pepper (red capsicum) - finely diced- 2 tbsp olive oil - for cooking
1 tsp cumin- 1 pack empanada pastry discs - store-bought, about 10 discs
1 large egg - for egg wash
Instructions
To prepare the chimichurri:
- In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside to allow flavors to meld together.
For the empanada filling:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for about 5-7 minutes or until the vegetables are soft and translucent. Add the ground pork and cumin, cooking until the pork is browned and cooked through, about 10 minutes. Season to taste and remove from heat. Allow the mixture to cool slightly.
Assembling the empanadas:
- Preheat your oven to 190°C (375°F). Lay out the empanada pastry discs. Place a heaping spoonful of the pork mixture into the center of each disc, then add a small dollop of chimichurri sauce on top.
- Lightly beat the egg and brush the edges of the pastry discs. Fold the discs in half, pressing the edges together to seal. You can crimp the edges with a fork or create a rope-like seal by twisting the edges.
- Transfer the empanadas onto a baking sheet lined with parchment paper. Brush the tops with egg wash to promote even browning.
- Bake in the preheated oven for 18-20 minutes or until golden and crispy.
Notes
For an extra touch of authenticity, try frying the empanadas instead of baking them. Alternatively, use pre-made pastry dough if short on time.
Nutrition
Calories: 383kcalCarbohydrates: 23gProtein: 13gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.002gCholesterol: 55mgSodium: 455mgPotassium: 248mgFiber: 2gSugar: 1gVitamin A: 1092IUVitamin C: 29mgCalcium: 27mgIron: 3mg
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