Beef Empanadas with Chimichurri

Another weekend has come and gone but I’m ready to tackle Monday.  I have an incredibly busy week ahead but busy weeks aren’t necessarily a bad thing.  I’ve got my mug of coffee and I’m ready to do this.

This recipe is a throw-back to our NYE where we are progressively through the day as we watched football (the one request Big Guy had for his birthday).  But it’s perfect timing for me to share the recipe today because tonight is the last college football game until fall.  Tonight Alabama faces Clemson in the College Football National Championships.  And I’ll be real honest – I have no plans to watch the game but I’ll take any excuse to share an appetizer recipe because they’re my favorite.

Oh and these beef empanadas with chimichurri pair wonderfully with bubbles which makes it an even better appetizer in my book.  Another reason to tuck this recipe in your recipe file (or on your Pinterest page), you can prep most of the ingredients well in advance – think the day before – and simply assemble and bake when you’re ready to serve.

The beef empanadas are stuffed with ground beef, onion, poblano, garlic, chili powder, cumin, tomatoes, red wine vinegar, olives and raisins.  Briny, sweet, a little spice and savory – these puff pastry pockets are everything.  And they’re even more amazing when paired with herbaceous chimichurri that is bursting with freshness with lots of fresh herbs and garlic.

beef empanadas

The puff pastry is perfectly flaky, the filling is a flavor bomb and the chimichurri takes everything to a whole new level.

A must try appetizer!

And now I need to go ask Big Guy who I’m supposed to be cheering for tonight…


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