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1
Heat a large skillet over medium-high heat and coat with the olive oil.
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2
Add the ground beef and break it up with a wooden spoon.
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3
Stir the beef and cook it until browned.
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4
Remove the beef from the pan to a dish.
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5
Drain all but 1 tablespoon of fat from the pan.
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6
Return the pan to the heat and add the onion, cooking until softened, about 8 minutes.
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7
Stir in the garlic, chile powder, cumin, and coriander and cook for 3 minutes.
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8
Add the ground beef back into the pan and stir to combine.
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9
Turn off the heat and let cool for 5 minutes.
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10
Stir in the green chiles and chopped egg.
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11
Fill a small bowl with water.
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12
Lay out a few of the empanada wrappers on a flat surface.
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13
Top the center of each wrapper with about 3 tablespoons of the beef filling.
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14
Dip your finger lightly in the water and run it along the edges of the wrapper.
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15
Fold the wrapper over the beef, into a half moon shape and pinch it shut.
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16
Repeat with the remaining wrappers and filling ingredients.
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17
Heat a deep saute pan over high heat and pour in enough canola oil to fill the pan halfway up the sides.
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18
Heat the oil to 350 degrees F. Fry the empanadas until golden brown, 1 to 2 minutes on each side.
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19
Be sure to flip them so they cook on both sides.
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20
Remove from the pan and drain them on paper towels.
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21
Transfer the empanadas to a serving platter and serve with the Chimichurri Sauce for dipping.
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22
To make Chimichurri Sauce:
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23
Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice.
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24
Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil.
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25
Pulse to blend the ingredients.
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26
If the sauce is too thick, add more oil and lemon juice.
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27
The sauce should be just thin enough to pour.
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28
Transfer the sauce to a serving bowl and serve with the empanadas.
