This recipe satisfies all of your street food cravings: savory, slightly sweet, crispy fried crust, tangy sauce. Pocket foods like this are the original street food. I have made versions of empanadas for years but I love how the strong flavors of the lamb are balanced by the tanginess of the chimichurri sauce. The base is the traditional Argentinian combo of meat, olives, onions, and tomatoes. I traded out the standard beef for more flavorful lamb and added more sweet spices and acid balance with balsamic. <br /> <br />This recipe makes big empanadas - a meals worth easily. <br /> <br />The crust - courtesy of my husband - is a really good balance between a flaky puff pastry and a calzone dough.

Share: