Che Empanadas Argentine Beef Empanadas with Chimichurri

Ingredients

• 2 ½ cups (300g) all-purpose flour, plus extra for dusting
• 1 teaspoon (6g) salt
• ½ cup (115g) cold unsalted butter, cut into cubes
• ½ cup (120ml) ice water
• 1 large egg, beaten (for egg wash)
• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
• 1 red bell pepper, finely chopped (approx. 1 cup/150g)
• 1 pound (450g) ground beef (preferably lean)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for a touch of heat)
• ½ cup (120ml) beef broth or water
• ¼ cup (60g) raisins (optional, for sweetness)
• ¼ cup (60g) chopped green olives (optional, for a briny kick)
• 2 hard-boiled eggs, chopped
• Salt and freshly ground black pepper to taste
• 1 cup (packed) fresh parsley, finely chopped
• ¼ cup fresh oregano, finely chopped
• 2-3 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon red pepper flakes (or more, to taste)