beef epmanada

1 lb lean (at least 80%) ground beef
1/2 small red onion, finely chopped
Salt and pepper to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (8 oz) refrigerated crescent dinner rolls
1 egg white, beaten
1 egg yolk, beaten

Into a large skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain.

Stir in cumin and chili powder. Reduce heat to low; cook 5 minutes longer.

Heat oven to 400°F.

Unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.

To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using a brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.

Bake 10 to 12 minute or until golden brown. Serve warm with chimichurri on the side.

Serves 4-6


1/2 cup red wine vinegar
1 teaspoon kosher salt
3-4 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon red pepper flakes
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Combine vinegar, 1 tsp. salt, garlic, shallot, and red pepper flakes in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.  Cover and chill for at least 1 hour.

Tomato & Feta Salad

2 pints cherry tomatoes, halved
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and black pepper

In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss.