Chimichurri Beef Empanadas

prep: 30 minutes
bake: 12 to 15 minutes
serves: 12

for the Chimichurri you’ll need…
2 cups cilantro, firmly packed
⅓ cup olive oil
¼ cup red wine vinegar
3 cloves garlic
½ teaspoon salt (or more to taste)
1 teaspoon crushed red pepper

for the beef filling you’ll need…
½ lb. ground beef
½ cup chopped red bell pepper
1 14 oz. pkg. Goya Tapas Para Empanadas (Puff Pastry Dough for Turnovers) or Goya Discos empanada dough
1 egg, beaten

let’s get to it…
Place two oven racks in the middle of the oven; heat oven to 425°F.  Spray a baking sheet with non-stick cooking spray.
Pulse cilantro, olive oil, red wine vinegar, garlic, salt and crushed red pepper in a blender or food processor until blended, but not completely smooth.
Heat a large skillet on medium high heat. Add ground beef and cook until brown, about 3 to 5 minutes, stirring often. Add bell pepper and cook until soft, about 5 to 7 minutes longer. Remove from heat and drain.
Stir 1-cup Chimichurri into the meat mixture.
Roll out dough with a rolling pin, ¼-inch larger in diameter.
Spoon 1-tablespoon meat mixture in center of dough. Brush the edge of the top half with a little water. Fold in half to form a half moon; pinch to seal edges as shown below (click on the image to make it larger). You can also use a fork to press down and seal the edges. Place Empanadas on baking sheet and brush with beaten egg.
Bake 12 to 15 minutes or until golden brown.
Serve remaining Chimichurri sauce with the empanadas.

How to Make the Decorative Border on an Empanada
(courtesy Gran Cocina Latin by Maricel E. Presilla)