Preparation

• 1.

  In a large mixing bowl, combine flour and salt. Add the cold diced butter and mix until the mixture resembles coarse crumbs.

• 2.

  Gradually add cold water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

• 3.

  In a skillet over medium heat, cook the chorizo until browned, breaking it into small pieces. Add chopped onion and garlic, cooking until softened. Remove from heat.

• 4.

  In a bowl, whisk the eggs and season with salt and pepper. Pour into the skillet with the chorizo and scramble until just set. Remove from heat and let cool slightly before adding in mozzarella and Parmesan cheese.

• 5.

  Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.

• 6.

  Roll out the dough on a floured surface until about 1/8 inch thick. Cut out circles using a 5-inch round cutter.

• 7.

  Place about a generous tablespoon of the filling onto one half of each dough circle. Fold the other half over and press the edges to seal. Crimp the edges with a fork for added security.

• 8.

  In a small bowl, whisk the egg and brush over the tops of the empanadas for a golden color.

• 9.

  Place the empanadas on the prepared baking sheets and bake for 20-25 minutes or until golden brown.

• 10.

  For the chimichurri, combine parsley, red wine vinegar, oregano, red pepper flakes, and olive oil in a bowl. Mix well and season with salt to taste.

• 11.

  Serve the empanadas warm with a side of chimichurri sauce.