SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/roast-meat-empanada-rollups-with-chimichurri-cream
Printed September 1, 2026
Printed September 1, 2026
Leftover Lab
Roast Meat Empanada Rollups with Chimichurri Cream
Leftover roast becomes the star of flaky, rolled pastries that marry Argentine flavors with Middle Eastern technique. No traditional empanada folding required.
Ingredients
- 2 cups leftover roasted meat (chicken, beef, pork, or lamb), finely chopped
- 1 sheet frozen puff pastry, thawed
- 1 large onion, diced
- 2 tablespoons olive oil
- 2 hard-boiled eggs, chopped
- 1/4 cup raisins
- 1/4 cup green olives, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
- 1 cup fresh parsley
- 1/4 cup fresh oregano
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 cup sour cream or Greek yogurt
- Red pepper flakes to taste
Preparation
The beauty of leftover meat is that it's already seasoned, already tender, and ready to take on a second identity. Instead of traditional empanada pockets—which require a certain dexterity—these rollups use a simpler technique borrowed from börek-making traditions, creating spirals of flaky pastry around a savory filling.
Prepare the Filling
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion until soft and golden, about 8 minutes.
- Add the chopped leftover meat, smoked paprika, and cumin. Stir for 2-3 minutes to warm through and allow the spices to bloom.
- Remove from heat and fold in the chopped hard-boiled eggs, raisins, and olives. The combination of sweet, salty, and savory is essential here. Season with salt and pepper to taste. Let cool completely.
Assemble and Bake
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface into a large rectangle, about 12x16 inches.
- Spread the cooled meat filling evenly over the entire surface, leaving a 1-inch border on one long edge.
- Starting from the opposite long edge, roll the pastry tightly into a log, like a jelly roll. Seal the seam by brushing with beaten egg and pressing gently.
- Using a sharp knife, slice the log into 1.5-inch rounds. Place them cut-side up on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops with beaten egg and bake for 22-25 minutes until puffed and deeply golden.
Chimichurri Cream
- In a food processor, combine parsley, oregano, garlic, red wine vinegar, and red pepper flakes. Pulse until finely chopped.
- With the motor running, slowly drizzle in the olive oil until you have a loose sauce.
- Transfer half the chimichurri to a bowl and stir in the sour cream or yogurt. Reserve the remaining pure chimichurri for those who want extra punch.
To Serve
Serve the warm rollups with both the chimichurri cream and the pure chimichurri on the side. The creamy version mellows the herbs and provides a cooling contrast to the rich pastry, while the straight chimichurri adds brightness and acidity.
