Salmon Empanadas with Chimichurri Sauce

Name: Salmon Empanadas with Chimichurri Sauce
Ingredients: 1/4 c. extra virgin olive oil; 3 c. brussels sprouts, shaved; 4 garlic cloves; 1 (40 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless; 6 tbsp white balsamic vinegar; 4 tsp smoked paprika; salt and pepper to taste; 1/4 c. cilantro, chopped; 4.55 lbs prepared pie crust, cut into 3.5-inch rounds; 1 egg, beaten; 1 oz cilantro, chopped; 1/3 c. extra virgin olive oil; .75 oz shallots, chopped; 1/4 c. white balsamic vinegar; 1 tbsp lemon juice; salt to taste; 1 tsp red pepper flakes