Crispy Tortilla Empanada Pockets with Chimichurri

Method

1. Chimichurri: finely chop the parsley leaves and thin stems, and mince the garlic for the sauce. Mix the parsley, garlic, oregano, chili flakes, salt and vinegar in a bowl, then pour in the olive oil. Leave for at least 10 minutes so the flavours come together.

   Add in this stepFlat-leaf parsley 15 gGarlic for the sauce (cloves) ½Dried oregano ½ tspRed pepper flakes 1 pinchSalt (for the sauce) 1 pinchRed wine vinegar 1½ tbspExtra virgin olive oil 3 tbsp

2. Cut the onion and pepper into 5 mm dice and mince the garlic. Heat the oil in a 24 cm pan over medium heat and cook the vegetables for 5 min until the onion is soft and translucent.

   Add in this stepVegetable oil 1 tbspOnion ½Red bell pepper 50 gGarlic (cloves) 1

   medium heat

3. Turn the heat up to medium-high heat, add the beef and fry for 5 min, breaking it up with a spatula. When no pink remains, add the smoked paprika, cumin, tomato paste, salt and 1–2 tbsp of water and cook until dry, then stir in the sliced olives. Spread on a plate and cool for 5 min. If it is hot, the cheese melts and leaks out before the tortilla crisps.

   Add in this stepMinced beef 160 gSmoked paprika 1 tspGround cumin ½ tspTomato paste 1 tbspSalt ½ tspGreen olives 5

   medium-high heat

4. Lay a tortilla flat. On one half, scatter half the cheese, then 2–3 tbsp of filling, then the rest of the cheese, leaving a 1.5 cm border. Fold into a half-moon and press down firmly with your palm.

   Add in this stepFlour tortillas (20 cm) 4Grated Monterey Jack or mozzarella 60 g

5. Wipe the pan with kitchen paper and heat it over medium heat. With no oil, cook the pockets two at a time, pressing with a spatula, about 2 minutes per side until golden-spotted and the cheese has melted. Cooking in 2 batch(es) takes 8 min in total.

   medium heat

6. Rest the pockets on a rack for 1 minute so the bottoms do not steam soft. Cut each into 2 or 3 wedges and serve with the chimichurri.