Lunchbreak: Empanadas de Carne, prepared by ARTango Bar and Steakhouse chef Dudley Nieto

Executive Chef Dudley Nieto

ARTango Bar & Steakhouse
4767 N. Lincoln Avenue
Chicago
(872) 208-7441
www.artangosteakhouse.com

Empanadas de Carne

Ingredients:

Goya brand empanada discs
1 Tbs olive oil
1/2 lb beef, cut in small pieces
1/4 cup Spanish onion, chopped
3 garlic cloves, chopped
3 green olives, chopped
1/4 cup roasted red peppers, cut in small dice
1/4 cup tomato, diced
2 bay leaves
1/4 tsp dried oregano
1/4 tsp thyme
1 tsp Spanish paprika
1 hard boiled egg, chopped
Kosher salt

Directions:
In a saute pan, heat up the oil add the onion/garlic, cook for 5 minutes and add beef. Add the roasted red peppers and herbs/tomatoes/paprika/ cooked for 20 minutes. Add the chopped olives and the white part of the boiled egg chopped. Correct seasoning if need it.

Empanada Dough Folding

Egg Wash

Ingredients:
1 whole egg
1/2 cup water

Directions:
Mix well in a bowl.

Directions:
Moisten outer edge of each dough disc with the egg wash using a small brush. Put 1 1/2 tablespoons of filling in the center of each round. Wrap dough around filling to form an empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping With a fork.

To bake:
Heat oven to 350F degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart.  Brush tops lightly with lard or butter and bake on top of shelf of oven until golden, 10-15 minutes. Served warm.

Chimichurri

Ingredients:
1 Serrano Chile, minced
1 cup flat leaf parsley, minced
1 tsp ground cumin
1/2 cup red wine vinegar
1/2 cup virgin olive oil
juice of one lime
1 tsp Kosher salt
1 Tbs garlic, minced

Directions:
In a stainless steel bowl combined all ingredients. Whisk well taste and correct seasoning.