Empanadas Argentinas with Balsamic Chimichurri Dipping Sauce

HOLY COW were these good. The empanadas were delicious, and the balsamic Chimichurri dipping sauce made them insanely over the top good.

I used three fillings (and random combinations of the three): Italian hot sausage; cubed steak; left over brisket. Other than the leftover brisket, the other two were sautéed in a pan and seasoned with cumin and paprika.

The common filling mix in all versions was: yellow onion, mushrooms and garlic sautéed in EVOO and seasoned with paprika, cumin, salt and pepper. After it cooled, I mixed in green onions and green olives.

The balsamic Chimichurri dipping sauce recipe was:
3 tbs finely chopped fresh oregano
2 tbs finely chopped parsley
4 garlic cloves, minced
2 tbs balsamic vinegar
5 tbs olive oil
1 tsp chili powder
3 tbs finely chopped scallions or green onions
Salt and pepper to taste

The dough recipe (out of necessity) was:
3 cups all-purpose flour
¼ teaspoon salt
6 oz unsalted butter
1 egg
4-5 tbs water

I cooked on the pizza stone (setup: plate setter legs up, regular grid, pizza stone) at 450 dome. I brushed the tops of the empanadas with a light egg wash and flipped about half way through. Cook time was roughly 20-30 minutes per batch. By aligning the empanadas with the curve of the pizza stone (duh, realized this on second batch, not shown in photos), I was able to get a out 10 per batch.