📖 Instructions

1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt. Give it a quick whisk—we don't want any lumps!
2. Cut in 1 cup (2 sticks) of cold unsalted butter using a pastry blender or food processor until the mixture resembles coarse crumbs. It should look like pebbles on a beach!
3. Gradually add 1/2 cup ice water, mixing until the dough just comes together. Don't overmix—we want it slightly shaggy, not a smooth dough!
4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This is key—it makes the dough easier to work with later.
5. Meanwhile, prepare your lamb filling. In a separate bowl, combine 1 lb ground lamb, 1/2 cup finely chopped onion, 1/4 cup chopped fresh parsley, 1/4 tsp ground cumin, 1/4 tsp paprika, and salt and pepper to taste. I like to use a generous amount of black pepper for a little zing!
6. Gently mix everything together. You dont want to overmix this either. Just make sure the seasonings are evenly distributed.
7. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. I use a cookie cutter; it's so much faster!
8. Place a spoonful of the lamb mixture into the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges to seal. Make sure to really press the edges together so they don't open during baking. A fork is your friend here for crimping!
9. Place the empanadas onto a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 egg beaten with 1 tbsp water) for extra shine and flavor. Don't skip this step; it's magic!
10. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown. Keep an eye on them—ovens vary—and start checking for doneness around 20 minutes!
11. While the empanadas are baking, make the chimichurri sauce. In a small bowl, whisk together 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1/4 cup red wine vinegar, 1/4 cup olive oil, 2 cloves minced garlic, and salt and pepper to taste. Taste and adjust seasoning as needed. This is where you add that personal touch!
12. Once the empanadas are baked, let them cool slightly before serving. Serve them warm with the chimichurri sauce on the side. They’re amazing! I'm telling you!