Ingredients
- For the dough:
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 6 ounces/1½ sticks unsalted butter, cut into cubes and chilled
- 1 egg, room temperature
- 4 tablespoons water
- For the chimichurri sauce:
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 spring onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 small red chili pepper, seeded and deveined, finely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup light olive oil
- For the filling:
- 1 tablespoon vegetable oil
- 2 cups portobello mushrooms, finely chopped
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 large carrot, finely chopped
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup tomato puree
- ½ cup pitted green olives, finely chopped
Recipe Description
Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling make a delicious snack or part of a main dish that are brought to the next level with a chimichurri dipping sauce.
Empanadas are very versatile because they can be made with a range of fillings, from savory to sweet. These empanadas are made with ground beef and mushrooms. I love this filling and by adding the mushrooms, you get an extra serving of vegetables as well as extra vitamins like B & D, antioxidants and potassium. Mushrooms require minimal growing space and water, and are ready to harvest in just a matter of days, making them one of the most earth-friendly and renewable crops available.
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