Shredded Beef Verde Empanadas with Blended Chimichurri
These Shredded Beef Verde Empanadas have a flakey pastry dough that uses slow cooker tri-tip beef with salsa verde served with a blended chimichurri sauce.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Servings: 6 servings
- 1 lb Tri-Tip Beef
- 1 large yellow onion sliced
- 4 cups salsa verde of choice or (see site recipe)
- Empanada dough see site recipe
- 1 egg beaten
- 1/2 cup sharp cheddar cheese shredded
- Chimichurri Sauce (see site recipe or)
- half a bunch of parsley and cilantro each
- 3 garlic cloves
- 2 tbsp olive oil
- a pinch of red pepper flakes
- 1/2 cup of white wine vinegar
Slice the onion and lay on bottom of slow cooker. Top with the ti-tip and cover with salsa verde. Cook on 6 hour setting. Allow to cool, shred the meat and rough chop with onions. Place in a colander and allow to drain.
Make empanada dough. Roll out after chilling and make empanada circles. Beat egg and with pastry brush wet the rim of each pastry circle.
Preheat oven to 400°F. Scoop several tablespoons of tri-tip mixture in center of pastry and fold over and seal. I freeze the remaining meat mixture for another use. Crimp the edges with tines of fork to seal and brush tops with egg wash.
Bake for 20-25 minutes until golden brown. Remove from oven and top each empanada with shredded cheddar cheese and serve with blended chimichurri sauce.
Calories: 288kcal | Carbohydrates: 11g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 893mg | Potassium: 600mg | Sugar: 10g | Vitamin A: 21.5% | Vitamin C: 9.2% | Calcium: 9.7% | Iron: 7.6%