San Telmos beef and chorizo empanadas with chimichurri
Ingredients
- 35 gm duck fat
- 375 gm plain flour, sieved (2½ cups)
- ¾ tsp baking powder
- 1 fresh chorizo (100gm)
- 250 gm coarsely minced beef
- 1 tbsp extra-virgin olive oil
- ½ onion, finely chopped
- ½ red capsicum, seeded and finely chopped
- 40 gm frozen peas (1/3 cup)
- 1 tbsp pickled guindilla chillies, finely chopped (see note)
- 1 spring onion, thinly sliced
- 2 tsp sweet paprika
- 1 ground cinnamon
- sunflower oil, for deep-frying
- Chimichurri
- 1 long red chilli, coarsely chopped
- 1 garlic clove, bruised
- 1 cup flat-leaf parsley, chopped
- 1½ tbsp dried oregano
- 100 ml extra-virgin olive oil
- 1 tbsp red wine vinegar
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments