Ground Taco Empanadas

Ground Taco Empanadas GROUND TACO

Puff Pastry filled with RollinGreens Ground Taco ME’EAT served with Chimichurri sauce.

Serves 2-4 people


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For the Empanadas

  • 1 Package of puff pastry

For the Chimichurri Sauce

  • ¼ cup olive oil
  • 1 bunch flat leaf parsley
  • 1 large clove of garlic
  • ¼ tsp chili flake
  • 1/8 cup red wine vinegar
  • 1 tsp salt


  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Ground Taco ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the empanada, preheat Oven to 400 degrees F. Open puff pastry and cover with a damp cloth so your wraps do not dry out. Once ready to cut, uncover dough and cut 3–4-inch circles with a ring mold, cup, or bowl.
  5. Place the dough circles onto a baking sheet. Place ¼ cup cooked Ground Taco into each circle. Fold circle over to make a half-moon, sealing the edges with a fork. Paint the tops with olive oil and make three small cuts on top for steam holes. Bake for 10-15 minutes or until the dough is golden brown.
  6. For the chimichurri sauce, chop garlic fine and add 1 tsp salt to it and smash it into the garlic, making garlic paste and place in a small mixing bowl. Chop parsley fine, and add the olive oil, vinegar, and chili flake and stir.
  7. Serve on your favorite serving platter or your favorite eating plate. Serve chimichurri with a spoon and individual dipping dishes on the side.

-Enjoy Chef Ko


Ground Taco Plant-Based ME'EAT
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