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  1. This is a recipe I've wanted to try for a long time, especially after visiting my sister in the Mendoza region of Argentina several years ago. I loved the mud ovens everywhere, and every home we visited always served us the fresh tomatoes with a simple olive oil dressing. I was surprised, actually, by how varied the food was as we travelled, as Argentina is a lot European and on the same latitude as Italy. But ah, the chimichurri! So my sister told me this was her favorite recipe for the empanadas, and today was "the calm before the storm" in our neck of the woods, so here we go. It's not difficult, and I found a recipe that called for mixing the butter in warm water and then in the flour mixture, so that was easy. I may have used leaner hamburger than usual as the sauce was a bit on the dry side, but added some white wine to help that. I remember when being there that they do not use pepper much, which I love, and I should have not tried to be authentic in that as I miss the pepper in the filling. It still needs adjustment in the spices, if I make them again. The chimichurri is intended for dipping as the empanadas are intended to be picked with your hand, and also used to dress the tomatoes. Ingredients 3 tbs finely chopped fresh oregano 2 tbs finely chopped parsley 4 garlic cloves, minced 2 tbs balsamic vinegar 5 tbs olive oil 1 tsp chili powder - optional 3 tbs finely chopped scallions or green onions Salt and pepper to taste Instructions Combine all of the ingredients in a jar or container with a tight lid and shake well. Refrigerate until ready to use (but use the same day). As you can see, I used a pot lid to cut the shells, and that was perfect. They are most often used as an appetizer and made smaller, but we didn't want to eat a full meal after an appetizer that was meat and potatoes and eggs, so we chose to make a bit larger empanadas as our main course. The weather cooperated and I loved being outside with my little Akorn, which I love.
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