Brazilian Pasteles with Smoked Sausage and Chimichurri

1. For dough: in large bowl, combine flour and salt. Make a well in center and pour in oil, cachaça and milk; mix well.
2. On floured surface, knead dough vigorously for 5 minutes or until smooth and elastic. Transfer to clean bowl; cover with towel and let rest 30 minutes.
3. With rolling pin or pasta machine, flatten dough into 2 sheets, each ¼-inch thick. Cover with plastic wrap.
4. For filling: In saute pan over medium heat, heat olive oil. Cook sausage in hot oil for 3 minutes. Stir in onions, peppers and garlic; cook until tender. Stir in paprika, cumin and chili powder; add butter. Cook 5 minutes. Remove from heat and add scallions, cilantro and olives until well-combined. Stir in cheese.
5. Place sausage mixture on one dough sheet and top with another dough sheet; cut into squares.
6. For chimichurri: In food processor, combine parsley, cilantro, vinegar, garlic, oregano and crushed pepper; pulse until almost smooth. Season with salt and pepper; transfer sauce to a bowl and cover with 6 oz. olive oil. Let stand 20 minutes.
7. In deep fryer, heat vegetable oil to 350 F. Fry pasteles in hot oil until golden brown and slightly crisp. Serve pasteles with chimichurri.

Photograph courtesy of Smithfield