106. Argentinian Empanadas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the filling of the empanadas by sautéing the mushrooms and onions in seperate pans with a tablespoon of oil each. With the onions, allow them to caramelise faster by adding water to stop them sticking to the pan whenever it’s looking dry. With the mushrooms, cook with the lid on initially, along with the garlic, pepper and oregano, until the mushrooms are cooked, then take the lid off and evaporate the water to make a dry mixture. Do the same for the onion. Combine the two, make sure it’s seasoned. and allow to cool completely.

Step 2

Make the chimichurri by blending all the ingredients other than the olive oil in a food processor, then simply mixing with olive oil. It’s a much easier clean up than putting all that oil in your food processor, trust me. Season with a pinch of salt to taste.

Step 3

Combine the leaves and capsicum for the salad, and separately combine the lemon juice and olive oil for the dressing. Season the dressing with a little salt and pepper, and dress just before serving.

Step 4

Preheat the oven to 180 degrees Celsius. Cut 10-12cm circles of the pastry with a cookie cutter or large glass. Place around a teaspoon of filling mixture in the centre of the empanada, and top with a similar amount of grated cheese. Fold over the empanadas to half-moon shapes, and press the edges with a fork. Glaze with the milk to give a nice sheen on the outside, and cook in the oven for about 20 minutes, or until golden. Serve.