Looking for a delicious appetizer or snack that will impress your guests? Look no further than these miniature beef empanadas with chimichurri sauce! This recipe is easy to make and bursting with flavor.
Ingredients:
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts
- 1 egg, beaten
- 1 tablespoon water
- 1/2 cup prepared chimichurri sauce
Instructions:
- Preheat oven to 375°F.
- In a large skillet, cook ground beef, onion, red bell pepper, and garlic over medium heat until beef is no longer pink. Drain any excess grease.
- Add cumin, paprika, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Remove from heat and let cool.
- Unroll pie crusts and use a 3-inch round cookie cutter to cut out circles. You should be able to get about 24 circles from both crusts.
- Place a heaping tablespoon of the beef mixture in the center of each circle. Fold the dough over the filling and use a fork to press the edges together to seal.
- In a small bowl, whisk together the beaten egg and water. Brush the tops of the empanadas with the egg wash.
- Place the empanadas on a baking sheet lined with parchment paper. Bake for 18-20 minutes or until golden brown.
- Serve with chimichurri sauce for dipping.
These miniature beef empanadas are perfectly bite-sized and easy to eat. They are perfect for parties or as a snack. The golden brown crust is flaky and delicious, while the filling is packed with flavor.
Chimichurri sauce is a traditional Argentine sauce made from parsley, garlic, vinegar, and oil. It is the perfect accompaniment to these empanadas and adds a delicious tangy flavor.
The beef and vegetable filling inside these empanadas is savory and flavorful. The cumin, paprika, and cayenne pepper add a touch of spice, while the red bell pepper and onion add sweetness and crunch.
