Beef and Peanut Empanadas with Chimichurri

Recipe courtesy of ³Set the Table´ on behalf of the Georgia Peanut Commission

Yield: 30-40 small empanadas

Spicy Beef and Peanut Empanadas: 2 tablespoons olive oil

1 small yellow onion, chopped

1 teaspoon red pepper flakes

1 large garlic clove, minced

1/3 cup golden raisins

1/2 cup raw *eorgia Peanuts

2 tablespoons pickled jalapenos, chopped 1 pound ground beef

1 tablespoon :orcestershire sauce 1 tablespoon water, plus additional for

sealing dough salt, to taste pepper, to taste

2 packages pie crust

1 egg white, in small bowl

Chimichurri:

1/3 cup flat leaf parsley

1 teaspoon dried oregano

3 garlic cloves, peeled and roughly chopped 1/4 cup red wine vinegar

1 tablespoon red pepper flakes

1/2 cup olive oil salt, to taste pepper, to taste

To make spicy beef and peanut empanadas: In large skillet over medium-high heat, heat olive oil. Add onion, red pepper flakes, garlic, raisins, peanuts and jalapenos. Cook until onion and garlic are soft and fragrant. Add ground beef and brown thoroughly. Stir in :orcestershire sauce and 1 tablespoon water. Cook 2-3 minutes, stirring to prevent burning. Season with salt and pepper, to taste; transfer filling to large bowl and cool.

Preheat oven to 375 F.

Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.

Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.

+olding one round of dough in palm of hand, scoop about 1 tablespoon filling into center. Using fingertip, line edge of dough with water, fold into half moon shape and pinch to seal. For extra ease, use fork.

Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.

Bake 20-25 minutes on upper rack.

To make chimichurri: In blender or food processor, pulse parsley, oregano, garlic, red wine vinegar, red pepper flakes and olive oil 2-3 times. Season with salt and pepper, to taste, and serve in small bowl for dipping.