Jason's Cooking Club
Empanadas with Chimichurri
“Char the peppers under the broiler until blackened all over, then steam in a bowl to loosen the skin.”
Ingredients
produce
- 1 onion
- 2 garlic cloves
- Potatoes
- 1 bunch cilantro
- ½ bunch parsley
- ½ bunch mint
dairy
- 115 g cotija cheese
- 140 g shredded jack & cheddar cheese
- 1 egg
pantry
- 2 jalapenos
- 1 serrano
- 2 poblanos
- 120 ml canola oil
- truffle salt or flaky sea salt, to taste
- 1 ear corn
- 225 g fingerling
- 1 packet empanada dough
- 120 ml red wine vinegar
- 30 ml honey
- 120 ml olive oil
Method
- 01Preheat your oven to 450F. Stem the serrano and jalapeno. Slice the jalapeno in half and, optionally, remove the seeds from the jalapenos for a milder spice. On a parchment- or foil-lined sheet tray, place the poblanos, jalapenos y serrano.
- 02Cut the onion in half. Peel one half and add, cut side down, to the sheet tray. Smash the garlic cloves (amount depending on your heart’s desire) and add to the tray, leaving them in their skin. Drizzle with half the canola oil and a Pinch of truffle salt or flaky sea salt. Pop into the oven and check periodically until everything is nice and charred. Meanwhile, cut the corn off the cob. Dice the remaining ½ onion. Dice the potatoes. Pick your cilantro, parsley, and mint.
- 03Once the onion, garlic, jalapenos, and serrano are nice and browned and slightly charred in some places, remove from the oven. Return the poblanos to the oven to fully blister and char on all sides. Chimi time! In your blender add: the roasted ½ onion, 1 garlic clove, 1 jalapeno, the serrano, cilantro, parsley, and mint. Add the red wine vinegar, two tablespoons of honey and a Pinch of truffle salt or flaky sea salt. Blend, slowly drizzling in the olive oil, until the mixture is semi-smooth but still retains some texture. When the poblanos have fully blistered, transfer to a mixing bowl and cover tightly with plastic wrap. Let sit for about 15 minutes to steam.
- 04Turn your oven to 350F. Heat your saute pan on medium heat. Add 2 tablespoons of canola oil. Once hot, add the diced potatoes and onions. Once almost tender, add the corn and cook until tender. Transfer the mixture to a mixing bowl. Meanwhile, peel and cut the roasted poblanos into rajas, or strips. Chop the remaining jalapeno and garlic. Add to the bowl with the corn, then add in the cooked potatoes and onions. Aded the cheeses. Season to taste.
- 05Start empanada assembly by adding a couple spoonfuls of filling to each wrapper. Learn different folding techniques from Chef Tuck! Egg wash the top for a nice browning. Re-line your sheet tray with parchment or foil and bake the first batch of empanadas at 350F until brown on the top. Serve your empanadas hot with your chimichurri on the side. Tuck Tip! Whatever you don’t want to cook today, you can freeze and bake at your convenience. This is great to make/freeze ahead of time for the holidays!
you'll needCutting boardKnifeLarge saute pan or cast iron panSpatula or wooden spoon2 mixing bowlsPastry brushSheet Tray with parchment or foilBlenderPlastic wrap
notes — what you'd change next time
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ARGENTINIAN · 45 MIN HANDS-ON · EASY
Empanadas with Chimichurri
Char the peppers under the broiler until blackened all over, then steam in a bowl to loosen the skin.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 5 steps
- 01Preheat your oven to 450F. Stem the serrano and jalapeno. Slice the jalapeno in half and, optionally, remove the seeds from the jalapenos for a milder spice. On a parchment- or foil-lined sheet tray, place the poblanos, jalapenos y serrano.
- 02Cut the onion in half. Peel one half and add, cut side down, to the sheet tray. Smash the garlic cloves (amount depending on your heart’s desire) and add to the tray, leaving them in their skin. Drizzle with half the canola oil and a Pinch of truffle salt or flaky sea salt. Pop into the oven and check periodically until everything is nice and charred. Meanwhile, cut the corn off the cob. Dice the remaining ½ onion. Dice the potatoes. Pick your cilantro, parsley, and mint.
- 03Once the onion, garlic, jalapenos, and serrano are nice and browned and slightly charred in some places, remove from the oven. Return the poblanos to the oven to fully blister and char on all sides. Chimi time! In your blender add: the roasted ½ onion, 1 garlic clove, 1 jalapeno, the serrano, cilantro, parsley, and mint. Add the red wine vinegar, two tablespoons of honey and a Pinch of truffle salt or flaky sea salt. Blend, slowly drizzling in the olive oil, until the mixture is semi-smooth but still retains some texture. When the poblanos have fully blistered, transfer to a mixing bowl and cover tightly with plastic wrap. Let sit for about 15 minutes to steam.
- 04Turn your oven to 350F. Heat your saute pan on medium heat. Add 2 tablespoons of canola oil. Once hot, add the diced potatoes and onions. Once almost tender, add the corn and cook until tender. Transfer the mixture to a mixing bowl. Meanwhile, peel and cut the roasted poblanos into rajas, or strips. Chop the remaining jalapeno and garlic. Add to the bowl with the corn, then add in the cooked potatoes and onions. Aded the cheeses. Season to taste.
- 05Start empanada assembly by adding a couple spoonfuls of filling to each wrapper. Learn different folding techniques from Chef Tuck! Egg wash the top for a nice browning. Re-line your sheet tray with parchment or foil and bake the first batch of empanadas at 350F until brown on the top. Serve your empanadas hot with your chimichurri on the side. Tuck Tip! Whatever you don’t want to cook today, you can freeze and bake at your convenience. This is great to make/freeze ahead of time for the holidays!
✦ mise en place
the tools you'll need✦
Cutting board
✦
Knife
✦
Large saute pan or cast iron pan
✦
Spatula or wooden spoon
✦
2 mixing bowls
✦
Pastry brush
✦
Sheet Tray with parchment or foil
✦
Blender
✦
Plastic wrap
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