Ground Beef Empanadas with Chimichurri Sauce are a delicious handheld treat that combines savory, seasoned beef encased in a golden, flaky pastry, paired with a bright and herbaceous chimichurri sauce.

This recipe brings the flavors of Latin America into your kitchen, delivering a satisfying mix of textures and bold flavors. The crispy exterior of the empanadas contrasts beautifully with the juicy, flavorful beef filling, while the chimichurri adds a zesty freshness that elevates the dish.

Why I Love This Recipe

I love this recipe because it perfectly balances comfort and sophistication. The empanadas are crispy, warm, and hearty, making them perfect for casual snacking or party platters.

The chimichurri sauce adds a fresh, tangy punch that cuts through the richness of the beef, giving each bite a lively flavor. It’s versatile, fun to make, and always impresses guests or family.

Why It’s a Must-Try Dish

This dish is a must-try because it’s both approachable and bursting with flavor. The combination of seasoned ground beef and buttery pastry is universally loved, while the chimichurri sauce brings an authentic Latin touch.

It’s perfect for appetizers, game-day snacks, or a unique dinner option. Making empanadas from scratch is rewarding, and the final product is irresistible.

Recipe Details

Preparation Time 30 minutes
Cooking Time 25 minutes
Total Time 55 minutes
Servings 8–10 empanadas
Calories Approximately 300–350 calories per empanada
Course Appetizer or Main Course
Cuisine Latin American / Argentine

Ingredients

For the Empanadas

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green olives (optional)
• 1 package store-bought empanada dough or puff pastry sheets
• 1 egg, beaten (for egg wash)

For the Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 3–4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• Salt and pepper to taste

Cooking Directions

1. Prepare the Beef Filling

• Heat a skillet over medium heat and add a small amount of oil.
• Sauté onion, garlic, and red bell pepper until softened, about 3–4 minutes.
• Add ground beef, breaking it apart with a spatula. Cook until browned and fully cooked.
• Stir in smoked paprika, cumin, cayenne (if using), salt, and pepper.
• Remove from heat, mix in chopped parsley and olives. Let the mixture cool slightly.

2. Prepare Chimichurri Sauce

• In a bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper.
• Mix well and let it sit for at least 15 minutes to allow flavors to meld.

3. Assemble the Empanadas

• Preheat oven to 400°F (200°C).
• Roll out empanada dough or puff pastry and cut into circles (about 4–5 inches in diameter).
• Place a tablespoon of beef filling in the center of each circle.
• Fold the dough over the filling to form a half-moon shape.
• Press the edges with a fork to seal. Brush the tops with beaten egg.

4. Bake the Empanadas

• Place empanadas on a parchment-lined baking sheet.
• Bake for 20–25 minutes or until golden brown and crispy.

5. Serve

• Serve warm with chimichurri sauce on the side for dipping.

Step-by-Step Preparation Method

1. Prep Ingredients: Chop onions, bell pepper, parsley, olives, and garlic.
2. Cook Filling: Sauté vegetables, then brown ground beef with seasonings. Let cool.
3. Make Chimichurri: Combine herbs, garlic, vinegar, olive oil, and seasonings. Allow flavors to develop.
4. Preheat Oven: 400°F (200°C).
5. Assemble Empanadas: Fill dough circles with beef mixture, fold, and seal edges. Brush with egg.
6. Bake: 20–25 minutes until golden brown.
7. Serve: With chimichurri sauce for dipping.

How to Serve This Recipe

• Serve as an appetizer with chimichurri sauce for dipping.
• For a main course, pair with a simple green salad or roasted vegetables.
• Great for parties or picnics as they are easy to hold and eat.

Recipe Tips

• Make sure the beef filling is slightly cooled before filling dough to prevent soggy empanadas.
• Brush with egg wash for a golden, glossy finish.
• Don’t overfill empanadas; too much filling can cause them to burst during baking.
• Use store-bought dough for convenience or homemade for authentic flavor.

Variations

Beef and Cheese Empanadas

• Add shredded cheddar or mozzarella cheese to the beef filling before sealing.

Spicy Empanadas

• Add chopped jalapeños or extra cayenne pepper for heat.

Vegetarian Version

• Replace ground beef with sautéed mushrooms, spinach, and bell peppers.

Chicken Empanadas

• Use shredded cooked chicken seasoned with the same spices in place of beef.

Freezing and Storage Time

Refrigeration

• Store baked empanadas in an airtight container in the fridge for up to 3 days.

Freezing

• Freeze unbaked empanadas on a tray until firm, then transfer to a freezer bag for up to 2 months.
• Bake directly from frozen, adding 5–10 minutes to baking time.

Special Equipment Needed

• Skillet for cooking filling
• Baking sheet lined with parchment paper
• Rolling pin (if dough needs to be rolled)
• Fork for sealing edges

FAQ

Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works well. Adjust seasonings to taste.

Can I make empanadas ahead of time?
Yes, assemble and freeze unbaked empanadas. Bake when needed.

Can I make the dough from scratch?
Absolutely, homemade empanada dough or puff pastry works perfectly.

Is chimichurri sauce necessary?
No, but it adds a fresh, tangy contrast that elevates the empanadas. You can serve with salsa or hot sauce instead.

How do I keep empanadas crispy?
Serve immediately after baking. If storing, reheat in a 350°F (175°C) oven for a few minutes to crisp the crust.

Conclusion

Ground Beef Empanadas with Chimichurri Sauce are a flavorful, satisfying, and versatile dish that brings the taste of Latin America to your kitchen. They are perfect for appetizers, snacks, or a main course, with the crispy pastry complementing the savory, well-seasoned beef filling. Paired with fresh, zesty chimichurri, these empanadas are a crowd-pleasing recipe that is both fun to make and delicious to eat.