For the Chimichurri Sauce:
½ cup parsley
½ cup mint
1 cup cilantro
4 garlic cloves, peeled and smashed
¼ cup red wine vinegar
½ tsp red pepper flakes
½ tsp salt
¼ tsp fresh ground pepper
1 cup extra virgin olive oil
Squeeze of lime
For the Empanadas:
1 10-oz. package beef or pork chorizo
2 garlic cloves, diced
¼ cup fresh cilantro, roughly chopped
1 sheet frozen puff pastry, thawed
1 cup pepper jack cheese, grated
1 small can sliced pickled jalapeños
For the Chimichurri:
In a food processor fitted with a blade, add the first 8 ingredients and pulse until finely chopped, about 30 seconds. While the food processor is running, slowly pour in the olive oil until just incorporated. Add a squeeze of lime, and pulse a couple times (sauce should be finely chopped but not mushy), then transfer mixture to a serving bowl.
For the Empanadas:
Preheat oven to 375°F. In a skillet over medium heat, cook the chorizo thoroughly. Add the garlic and cilantro, and cook for 1 more minute. Remove from heat.
On a floured cutting board, roll out the puff pastry dough until size is doubled. Then use a round cookie or biscuit cutter to cut out circles of dough.
To assemble the empanadas, place a tablespoon of the chorizo mixture in the center of the dough circle and top with a pinch of grated pepper jack cheese and a slice of pickled jalapeños. Beat the egg in a small bowl, then dip your finger in and smooth the egg wash around the inner lip of the dough circle. Fold dough over and crimp the edges firmly with a fork to seal.
Cover each empanada with a thin layer of the egg wash, then cut a tiny slit at the top of each empanada so air can escape while baking. Top with a cilantro leaf or jalapeños slice, and place on an unlined baking sheet. Bake for 15 – 20 minutes, until pastry is golden brown.
Yield: 5 – 10 empanadas
Let guests spoon the chimichurri mixture over their mini empanadas, and enjoy with an IZZE® Sparkling Lime Mint Mojito!