Argentinian Empanadas & Chimichurri Salsa

For the filling

• ½ cup olive oil
• 1 cup onion ( finely chopped)
• ½ cup red capsicum (finely chopped)
• 2 teaspoons garlic (peeled and minced)
• 250g minced beef
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 2 teaspoons black pepper
• 2 teaspoons chilli flakes
• 2 eggs, hard boiled and sliced
• ¼ cup stuffed green olives
• ¼ spring onion

Method for Empanadas:

1. Combine all dough ingredients in a mixer with the hook attached and mix on low speed until a dough forms, about 2-3 mins.
2. Remove dough and place in a clean bowl and let it rest for 30 mins.
3. So, now it’s the time to make the filling! In a frypan heat olive oil on low heat and add onion, garlic, capsicum and sauté for around 3 mins.
4. Add the beef, salt, oregano, cumin, pepper, chilli flakes, and continue cooking on low heat for about 5 minutes.
5. Add olives and spring onion and cook for 2 more minutes.
6. Remove for the heat and set aside to cool.
7. Preheat oven to 200C.
8. Line two trays with baking paper and set aside.
9. Take the dough out from the bowl and divide in half.
10. Add a little flour to dust a flat surface. Roll dough out with a rolling pin to about 3mm thick. Using a ring (15cm diameter), cut out circles. Cover them with a tea towel. 
11. Place 1 tablespoon of the filling into the middle of the disc and, on top of the mince, add a slice of boiled egg. Fold over to make a semi-circle, then seal the edges. Using the tines of a fork and pressing the edges helps!
12. Before baking, brush empanadas with some whisked egg, place in the oven and bake for 15 minutes or until they golden brown.

Remove from oven and brush with butter and place on a rack to cool.