Savory Beef Cheek Empanadas with Chimichurri Emulsion

1.In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

2.Add the beef cheeks to the pot and brown on all sides, about 8-10 minutes.

3.Stir in smoked paprika, cumin, bay leaf, salt, and pepper. Pour in the beef broth and bring to a simmer.

4.Cover the pot and reduce heat to low. Cook for 2-3 hours, or until the beef is tender and easily shredded.

5.Once cooked, remove the beef cheeks from the pot and shred them with two forks. Discard any excess fat and the bay leaf. Set aside to cool.

6.In a mixing bowl, combine all-purpose flour, tapioca flour, and salt. Add melted coconut oil and cold water, mixing until a dough forms. Knead for a few minutes until smooth.

7.Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

8.While the dough is resting, prepare the chimichurri emulsion. In a blender, combine parsley, cilantro, olive oil, red wine vinegar, minced garlic, and red pepper flakes. Blend until smooth and set aside.

9.Preheat the oven to 400°F (200°C).

10.On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles using a round cutter or a glass, about 4-5 inches in diameter.

11.Place a spoonful of shredded beef in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

12.Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil for a golden finish.

13.Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

14.Serve the empanadas warm with chimichurri emulsion drizzled on top.