Star chef recipe: the tastiest empanadas with chimichurri
In the beautiful cookbook Vegetable Menus by star chef Niven Kunz and Virginie van Bronckhorst-Kunz, you’ll find the best starters, main courses and desserts with a star-quality touch, to cook at home yourself. Surprisingly easy and special at the same time. For friends, or for the two of you, for moments when you want to go all out. And with vegetables as the absolute star.
How to make the empanadas
- For the dough, place the flour, butter and salt in a large bowl and knead everything into a crumbly dough.
- Then gradually add the wet ingredients, mixing in between, until you have a smooth dough.
- Let the dough rest in the refrigerator for 1 hour.
- Then roll out the dough into a sheet approximately 2 mm thick.
- Now cut out the dough using the cooking ring.
- Preheat the oven to 185 °C.
- For the filling, briefly sauté the shallot, red chilli and garlic.
- Add the mushrooms and cumin and cook until the mixture is dry.
- Add the well-drained black beans, followed by the coriander and lime zest.
- Mix well and let the filling cool completely.
- Season with salt and pepper.
- Spoon 1.5 tbsp of filling (approximately 15 g) onto one half of each piece of dough, fold the other half over it and press the edge closed firmly with a floured fork.
- Finally, brush the empanadas with a little egg yolk and bake them in the oven for 25 minutes.
Tip: Of course, you can fill the empanadas with whatever you like! Another tip: make some extra for lunch the next day.
How to make the chimichurri
- Combine all the ingredients and mix well.
- Season with salt.
- The chimichurri is now ready to eat.
Tip: Use the chimichurri as a dip/flavour enhancer. For example, eat it with the empanadas (but it also works with rice, of course).
Title: Vegetable Menus
Author: Niven Kunz Virginie van Bronckhorst-Kunz
Price: €29,99
Publisher: Kosmos Uitgevers
Also read:
- 4x the best toasted sandwiches of your life by top chef Joris Bijdendijk
- 10 things chefs like to keep in the freezer
- 6x bizarre things sommeliers experience
