MasterChef Australia Juans Empanadas with Chimichurri

Discover the authentic flavors of Argentina with our take on Juan's empanadas with chimichurri from Masterchef Australia. In this video, we'll guide you through recreating this classic dish, featuring savory beef filling wrapped in flaky pastry, served with a tangy homemade chimichurri sauce. Perfect for a cozy night in or impressing your guests at your next gathering. Subscribe for more delicious recipes inspired by the culinary wonders of Masterchef Australia!

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MasterChef Australia Juans Empanadas with Chimichurri

Yield: 10

Author: Traditional, but not

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

Dough

• 120ml warm water
• 50g butter
• 250g flour
• salt, to taste

Filling

• 2 eggs
• 300g brown onions, diced
• 1 tbsp olive oil
• 300g beef mince
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp chilli flakes
• 50ml beef stock
• 1 tsp cumin
• 1 tbsp Dijon mustard
• 1 spring onions - green part, finely chopped
• salt and pepper, to taste

Chimichurri

• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tsp chilli flakes
• 1 tsp chipotle powder
• 1/2 cup boiling water
• 3 cloves of garlic
• bunch fresh parsley
• 1 red chilli
• salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 bunch chives
• vegetable oil for frying

Instructions

1. For the Dough, combine warm water and butter in a medium saucepan and cook on a medium heat until the butter melts. Add the flour and mix until it forms a soft dough. Cover and set aside to rest for 30 minutes.
2. For the Beef Filling, add eggs to a small saucepan with enough water to cover 2cm above the eggs. Bring the water to the boil then cook for 6 ½ minutes. Remove from water and allow to cool. Peel and chop the boiled eggs. Set aside. In a medium fry pan, sauté diced onions in 1 tbsp olive oil. Season with salt and pepper. Add the beef mince, paprika, oregano, chilli flakes and brown lightly. Add beef stock and cook on a medium heat until the beef is cooked through. Remove from heat and add cumin and Dijon mustard. Stir to combine. When cool, add the spring onions and eggs.
3. For the Chimichurri Sauce, place the paprika, oregano, chilli flakes, and chipotle in a medium bowl with boiling water to rehydrate. Finely chop the garlic, parsley, and chilli, then add to the spice mixture. Season with salt and pepper, and let it rest for 20 minutes. Add balsamic vinegar and olive oil and finely chopped chives, stir to combine. Set aside.
4. When ready to assemble, preheat a large saucepan or deep fryer with vegetable oil to 200°C. To make the empanadas, divide the dough into approximately 12 small balls. Roll each ball into a disc 2mm thick and 12cm diameter. Lay a disc of dough on a floured benchtop. Place a heaped tablespoonful of the beef filling on one side of the disc, leaving a space around the edge. Fold the dough over to create a semi-circle, and seal the edges by pressing them together, fold the edge over again, pinching as you go to create a pleated edge. Set aside until all the empanadas are prepared.
5. When oil has reached the correct temperature, place the empanadas in the deep fryer, ensuring you don’t overcrowd, and fry for 2-2 ½ minutes or until golden brown. Drain onto a paper towel.
6. Serve the empanadas hot, with a side of chimichurri sauce.