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Beef Empanadas with Chimichurri Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizers u0026amp; Snacks
Cuisine Latin American
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • For the Beef Filling:
  • 1 lb (450 g) ground beef
  • 1 small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp chili powder (optional, for spice)
  • Salt and black pepper, to taste
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 hard-boiled egg, chopped (optional, traditional in Argentine empanadas)
  • For the Dough:
  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • 1 egg
  • ⅓ cup cold water
  • 1 tbsp vinegar (optional, for flakiness)
  • For the Chimichurri Sauce:
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped (optional)
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • ½ tsp red pepper flakes
  • Salt and black pepper, to taste

Instructions
 

  • Prepare the Dough: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Mix egg, cold water, and vinegar; gradually add to flour mixture, kneading until a smooth dough forms. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  • Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and bell pepper until softened. Add ground beef, breaking it up with a spoon. Cook until browned. Stir in tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Cook 2–3 minutes more. Remove from heat and stir in chopped hard-boiled egg, if using. Let cool slightly.
  • Assemble the Empanadas: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll dough into a ¼-inch thick sheet; cut into 4–5 inch circles. Spoon 1–2 tablespoons of beef filling onto each circle. Fold over and press edges with a fork to seal. Brush empanadas with beaten egg for a golden finish.
  • Bake: Bake for 20–25 minutes until golden brown. Remove from oven and let cool slightly before serving.
  • Prepare Chimichurri Sauce: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir well. Let sit 10–15 minutes to allow flavors to meld. Serve alongside empanadas.