Lamb Empanadas with Chimichurri Sauce

Empanadas

• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion, diced
• 1 pound ground lamb
• 3 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon Mexican oregano
• 1/3 cup green olives, pitted and chopped
• 1/4 cup golden raisins
• 1 1/2 teaspoon cumin
• 1 teaspoon cinnamon
• 2 large beefsteak tomatoes, chopped, seeds and juice retained
• 2 tablespoons balsamic vinegar
• 2 hard boiled eggs - thinly sliced
• 1 1/2 teaspoon salt
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon white vinegar
• 1 1/2 sticks unsalted butter, cut into cubes, chilled
• 1 egg (beaten)
• 1/3 cup ice water

1. Heat olive oil over medium heat. Add onions and cook until translucent - 8 minutes.
2. Add lamb and cook through, breaking up with the back of a fork - 5 minutes.
3. Add garlic and red pepper flakes. saute 1 minute.
4. Add raisins, olives, cumin, cinnamon, and oregano. Saute 1 minute.
5. Add tomatoes and balsamic vinegar. Lower to medium low and cook for 15 - 20 minutes until the tomatoes are cooked down but there is still plenty of liquid. Season with salt and pepper. Set the filling aside to cool.
6. For the dough - mix together the dry ingredients (flour, salt, sugar). In a separate bowl, mix together egg, vinegar, and water.
7. Place the butter cubes into the dry ingredients, blending in the butter with your fingers until it forms a coarse meal. Add all but 2 tablespoons of the wet ingredients to the dry. Mix together and add the final 2 tablespoons if the dough is still dry.
8. On a floured surface, lightly knead the dough for 1 minute to incorporate all the ingredients. Form the dough into a disc, wrap in plastic wrap and place in the refrigerator for 1 hour at least.
9. Divide the dough into 12 pieces. Roll the pieces into a ball and use a rolling pin to roll the pieces out into a circle 4-5 inches wide.
10. Place one circle of dough on a floured surface, fill with approximately 1/4 cup filling on one half of the circle, leaving a 1/2 inch border. Fold over the other half of the circle and tightly crimp the edges. Repeat with the remaining circles of dough.
11. In a skillet, heat 1/2 inch of peanut oil. Lightly fry each formed empanada - about 1 to 2 minutes per side. Serve with chimichurri sauce.

Chimichurri Sauce

• 1/2 cup cilantro, chopped
• 1/4 cup parsley
• 3/4 teaspoons salt
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/8 teaspoon crushed red pepper
• 1/3 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf, crumbled
• 1/2 teaspoon mexican oregano

1. Blend all ingredients together in a food processor, serve.