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Chef Ko's Empanadas

Chef Ko's Empanadas

Puff Pastry filled with RollinGreens Taco Pack served with Chimichurri dipping sauce



  • 1 RollinGreens Taco Pack
  • 2 cups water (Taco Pack)
  • 1 T olive oil (Taco Pack)
  • 1 Package of Puff Pastry
  • ¼ cup Olive Oil (chimichurri)
  • 1 bunch Flat leaf Parsley (chimichurri)
  • 1 large clove of garlic (chimichurri)
  • ¼ t Chili Flake(chimichurri)
  • 1/8 cup Red Wine Vinegar (chimichurri)
  • 1 t Salt (chimichurri)


  1. Preheat Oven to 400 degrees F.
  2. In a medium pot, Add 2 cups of water and 1 T olive oil, heat to high and boil. Add Taco Pack, stir and reduce heat to medium low. Allow to cook for 7-10 minutes or until liquid has almost evaporated.
  3. Set aside and cover to keep in the moisture.
  4. Remove puff pastry from the refrigerator and open. 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 RollinGreens Taco Pack into each circle.
  6. Fold circle over to make a half moon, sealing the edges with a fork. Paint tops with Olive oil and make three small cuts on top for steam holes.
  7. Bake for 10-15 minutes or until the dough is golden brown.
  8. Chimichurri Dipping Sauce: On a cutting board, chop garlic fine and add 1 t salt to it and smash it into the garlic, making garlic paste and place in a small mixing bowl. Wash and dry parsley, chop fine.
  9. Add all ingredients that have (chimichurri) to a small mixing bowl. Whisk together and place into personal dipping dishes.
  10. 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