Lamb Empanadas with Chimichurri Sauce

Ingredients

• Empanadas
• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion, diced
• 1 pound ground lamb
• 3 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon Mexican oregano
• 1/3 cup green olives, pitted and chopped
• 1/4 cup golden raisins
• 1 1/2 teaspoons cumin
• 1 teaspoon cinnamon
• 2 large beefsteak tomatoes, chopped, seeds and juice retained
• 2 tablespoons balsamic vinegar
• 2 hard boiled eggs - thinly sliced
• 1 1/2 teaspoons salt
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon white vinegar
• 1 1/2 sticks unsalted butter, cut into cubes, chilled
• 1 egg (beaten)
• 1/3 cup ice water
• Chimichurri Sauce
• 1/2 cup cilantro, chopped
• 1/4 cup parsley
• 3/4 teaspoon salt
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/8 teaspoon crushed red pepper
• 1/3 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf, crumbled
• 1/2 teaspoon mexican oregano

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