Xl Chimichurri Beef Empanadas
Because I love take-out empanadas so much, but could stand to give the habit a break from time to time, I came up with these “extra-large” empanadas. They’re large enough to sate you on their own, but are healthier and ready in less time than it takes to wait for the take-out bag from the restaurant kitchen. Pieces of beef sirloin, marinated in fresh herbs, bake up tender while the dough is chewy and soft inside and super crisp on the outside. It’s your steak, sauce, and dinner roll all wrapped in one delicious package.
Ingrediënten
- ½ pound trimmed beef sirloin cut into ½-inch pieces, at room temperature
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 2 garlic cloves minced
- Freshly ground black pepper
- 12 ounces store-bought pizza dough
Instructies
- In a bowl, toss together the beef, parsley, cilantro, mint, olive oil, vinegar, salt, cumin, garlic, and pepper.
- Divide the dough in half and flatten each portion into a 10-inch round.
- Divide the beef mixture between the 2 dough rounds, then fold them in half to create 2 half-moons.
- Use a fork or your fingers to crimp and twist the edges of the dough in on itself to seal the empanadas completely.
- Place one empanada in the air fryer basket, cut a hole in the top with a paring knife to vent, and cook at 350°F until the dough is golden brown and the beef is cooked through, about 12 minutes.
- Transfer the empanada to a plate and let cool for 2 minutes before serving.
- Repeat for the second empanada.
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