Crispy empanadas filled with roasted garlic scented provolone cheese and serve with fresh herby chimichurri dipping sauce.
Yield: 6 pieces per order
Empanada: flour salt, baking powder, shortening, provolone, garlic, cumin, coriander
Chimichurri Sauce: olive oil, parsley, lime juice, white wine vinegar, oregano, garlic, salt, chili flakes
Freezer Friendly: (Y)
Instructions: Preheat oven to 425°F. Remove lid, bake on middle rack until heated through, about 12 – 15 minutes.