Brazilian Pastel Pastry with Smoked Sausage and Chimichurri Recipe

Ingredients

• 12 ¾ oz. plain flour, sifted
• pinch of salt
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Cachaça or vodka
• 5 fl. oz. milk
• 2 fl. oz. olive oil
• 1 lb. Smoked Sausage, casing removed and crumbled
• 4 oz. red onion, ¼ inch dice
• 1 tablespoon garlic, chopped
• 1 red pepper, ¼ inch dice
• 1 poblano pepper, ¼ inch dice
• 1 teaspoon cumin seeds, toasted and crushed
• ¼ teaspoon chipotle chili powder
• 1 tablespoon smoked paprika
• 3 oz. butter
• 1 bunch scallions, sliced ⅛ inch thick
• 3 tablespoons chopped cilantro
• 2 oz. chopped green olives
• 4 oz. Gruyere cheese, grated
• 1 bunch parsley, coarsely chopped
• ½ bunch cilantro, coarsely chopped
• 3 tablespoons red wine vinegar
• 2 tablespoons garlic cloves, chopped
• 2 tablespoons oregano, chopped
• 2 teaspoons crushed red pepper
• kosher salt to taste
• black pepper to taste
• 6 fl. oz. extra virgin olive oil