Feijoada Empanadas with Chimichurri Sauce

**Prepare the Feijoada Filling:** Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

Add diced sausage and crumbled bacon to the skillet and cook until lightly browned, about 5-7 minutes.

Stir in black beans, cannellini beans, beef broth, bay leaf, cumin, and smoked paprika. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the mixture to thicken slightly. Remove bay leaf.

Stir in chopped fresh parsley.

**Prepare the Chimichurri Sauce:** While the feijoada filling is simmering, prepare the chimichurri sauce. In a food processor or blender, combine fresh parsley, fresh oregano, red wine vinegar, olive oil, minced garlic, and red pepper flakes (if using). Pulse until finely chopped but not completely pureed. Alternatively, finely chop all ingredients and whisk together in a bowl. Season with salt and pepper to taste. Set aside.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C) if baking. If frying, heat oil in a deep fryer to 350°F (175°C).

On a lightly floured surface, roll out empanada dough (if using premade dough, follow package instructions). Cut out circles using a cookie cutter or a bowl (about 4-5 inches in diameter).

Place a spoonful (about 2-3 tablespoons) of the feijoada filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Seal the edges by pressing firmly with a fork. Brush with egg wash (if baking).

**Bake or Fry:** For baking, place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. For frying, carefully drop empanadas into the hot oil and fry for 3-5 minutes per side, or until golden brown and crispy.

Remove empanadas from the oven or fryer and let them cool slightly before serving.

Serve warm feijoada empanadas with chimichurri sauce for dipping.