Recipe: Savory Mango Empanadas with Mango Chimichurri (using ground beef)

SAVORY MANGO EMPANADAS

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
3/4 pound ground beef
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 (14.5 ounce) can diced tomatoes
1/4 cup pimento-stuffed green olives, roughly chopped
1/2 cup shredded Monterey Jack cheese
2 large mangos (about 2 pounds), peeled, pitted and diced
2 packages store-bought pie dough (such as Pillsbury Ready Roll Pie Crust)
1 egg
1 tablespoon water
Mango Chimichurri (for serving, recipe follows)

For empanadas: Preheat oven to 450 degrees.

In large non-stick skillet, heat olive oil over medium heat, add onion and cook about 6 minutes, until softened. Add garlic and cook until fragrant (about 30 seconds). Add ground beef and cook until no longer pink (about 8 minutes). Add tomato paste, cumin, cinnamon, cayenne and canned tomatoes; simmer until thickened (about 10 minutes).

Transfer mixture to large bowl. Gently mix in olives, cheese and diced mango.

Unwrap and unroll each piece of pie dough; divide each into 4 sections. Place approximately 1/4 cup filling on bottom third of each piece. Fold dough over filling and crimp edges closed using fork or fingers. In small bowl, whisk egg and 1 tablespoon water; using pastry brush, brush egg wash over top of each empanada. Pierce top of empanadas with fork to allow steam to escape.

Bake at 450 degrees F for about 40 minutes until golden brown.

Serve warm or at room temperature with Mango Chimichurri as dipping sauce or spooned onto the empanadas.

MANGO CHIMICHURRI

1 cup fresh flat-leaf parsley
1/4 cup fresh cilantro
1/2 large mango, peeled, pitted and roughly chopped
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 clove garlic
Salt and pepper

Combine all ingredients in blender or food processor. Pulse until combined. Add salt and pepper to taste.

Makes 16 servings
Source: Chicago Sun Times