Smoked Beef and Mushroom Empanadas

Chef Richard Chamberlain from Chamberlain's Steak and Chop House and Chamberlain's Fish Market Grill stopped by the Good Day studio to make a mouth-watering dish -- smoked beef and mushroom empanadas with roasted onion, tomato and golden pepper chimichurri.

Smoked Beef and Mushroom Empanadas

1-pound smoked beef brisket or similar (diced)
½ cup vegetable oil
½ cup chopped mushrooms
½ yellow onion, diced 
2 cloves garlic, finely chopped
½ cup dice red bell pepper
1-teaspoon cumin
2 teaspoons paprika
¼ teaspoon chili powder
1-teaspoon salt
3 green onions, white and green parts sliced crosswise into thin rings
½ cup chopped green olives
1 cup white cheddar cheese
salt and pepper to taste
2 dozen empanada wrappers
1 egg (beaten)

For the Filling:
In a sauté pan over medium heat, cook the mushrooms, garlic, bell peppers and onions in a little oil until tender. Add the paprika, cumin, and chili pepper. Stir in the green onions and sauté 1 minute more. Stir in the meat and green olives. Season with salt and pepper to taste. Chill beef mixture for 3 hours and fold in the cheese. Lay wrappers on cutting board. Place a generous spoonful of filling in center of empanada. Brush sides with egg, fold over and crimp. Bake in oven at 375 for 30 minutes or fry in skillet until golden brown. Serve with chimichurri.

Roasted Onion, Tomato and Golden Pepper Chimichurri

4 medium tomatoes (quartered)
½ yellow onion (quartered)
½ cup extra virgin olive oil
1 golden bell pepper (diced)
1 cup Italian parsley leaves
1 ½ tablespoon cider vinegar
½ garlic clove

Preheat oven to 400 degrees. On a baking sheet, toss onions, tomatoes and peppers in ¼ cup olive oil and season with salt and pepper. Roast for 20 minutes or until brown. Allow to cool and place in food processor. Add garlic, vinegar, parsley and remaining olive oil. Pulse until rough chopped. Chill in refrigerator until ready to use.