Argentinian Empanadas with Chimichurri

Argentinian Empanadas with Chimichurri
DifficultyBeginner

These Argentinian Empanadas are golden, crispy, and filled with flavorful seasoned beef. The filling is a perfect blend of ground beef, onions, green olives, and hard-boiled eggs, wrapped in a flaky homemade dough. Served with a vibrant, garlicky chimichurri sauce, these empanadas are great as an appetizer, snack, or even a main course.

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Yields4 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins
Makes 12 Empanadas
For the Empanada Dough
 2 ½ cups all-purpose flour
 ½ tsp salt
 ½ cup unsalted butter, cold and cubed
 1 egg
 ½ cup cold water (or as needed)
For the Beef Filling
 1 tbsp olive oil
 ½ lb ground beef
 1 small onion, finely chopped
 1 small red bell pepper, finely chopped
 1 clove garlic, minced
 ½ tsp cumin
 ½ tsp smoked paprika
 ½ tsp oregano
 ½ tsp salt
 ¼ tsp black pepper
 ¼ cup green olives, chopped
 1 hard-boiled egg, chopped (optional)
For the Chimichurri Sauce
 ½ cup fresh parsley, finely chopped
 2 cloves garlic, minced
 1 tsp red pepper flakes
 2 tbsp red wine vinegar
 ½ cup olive oil
 Salt and black pepper, to taste
For Egg Wash
 1 egg yolk
 1 tbsp water
Make the Chimichurri Sauce
1

 

  1. In a bowl, combine parsley, garlic, red pepper flakes, vinegar, and olive oil.
  2. Season with salt and black pepper to taste.
  3. Let it sit for at least 15 minutes to develop the flavors.
Make the Empanada Dough
2

 

 

  1. In a large bowl, mix flour and salt.
  2. Add cold butter and mix with your hands until it resembles coarse crumbs.
  3. Add egg and gradually add cold water until the dough comes together.
  4. Knead for 3-5 minutes, then wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Beef Filling
3

 

 

  1. Heat olive oil in a pan over medium heat.
  2. Sauté onion, garlic, and red bell pepper for 2 minutes.
  3. Add ground beef, breaking it up as it cooks.
  4. Season with cumin, paprika, oregano, salt, and black pepper.
  5. Once cooked, stir in chopped olives and hard-boiled egg.
  6. Remove from heat and let it cool.
Assemble the Empanadas
4

 

 

  1. Roll out the dough and cut into 4-inch circles.
  2. Place 1-2 tbsp of filling in the center of each circle.
  3. Fold the dough over the filling and press the edges to seal.
  4. Use a fork to crimp the edges or fold them decoratively.
Bake the Empanadas
5

 

 

  1. Preheat oven to 375°F (190°C).
  2. Brush the empanadas with egg wash for a golden crust.
  3. Bake for 20-25 minutes until golden brown.
Serve and Enjoy!
6

 

 

  1. Let the empanadas cool slightly before serving.
  2. Serve warm with chimichurri sauce on the side for dipping.
Pro Tips
7

 

 

  • For extra crispiness, fry the empanadas in hot oil instead of baking.
  • You can substitute beef with chicken, cheese, or vegetables.
  • Make extra dough and freeze it for later use!
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Ingredients

Makes 12 Empanadas
For the Empanada Dough
 2 ½ cups all-purpose flour
 ½ tsp salt
 ½ cup unsalted butter, cold and cubed
 1 egg
 ½ cup cold water (or as needed)
For the Beef Filling
 1 tbsp olive oil
 ½ lb ground beef
 1 small onion, finely chopped
 1 small red bell pepper, finely chopped
 1 clove garlic, minced
 ½ tsp cumin
 ½ tsp smoked paprika
 ½ tsp oregano
 ½ tsp salt
 ¼ tsp black pepper
 ¼ cup green olives, chopped
 1 hard-boiled egg, chopped (optional)
For the Chimichurri Sauce
 ½ cup fresh parsley, finely chopped
 2 cloves garlic, minced
 1 tsp red pepper flakes
 2 tbsp red wine vinegar
 ½ cup olive oil
 Salt and black pepper, to taste
For Egg Wash
 1 egg yolk
 1 tbsp water

Directions

Make the Chimichurri Sauce
1

 

  1. In a bowl, combine parsley, garlic, red pepper flakes, vinegar, and olive oil.
  2. Season with salt and black pepper to taste.
  3. Let it sit for at least 15 minutes to develop the flavors.
Make the Empanada Dough
2

 

 

  1. In a large bowl, mix flour and salt.
  2. Add cold butter and mix with your hands until it resembles coarse crumbs.
  3. Add egg and gradually add cold water until the dough comes together.
  4. Knead for 3-5 minutes, then wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Beef Filling
3

 

 

  1. Heat olive oil in a pan over medium heat.
  2. Sauté onion, garlic, and red bell pepper for 2 minutes.
  3. Add ground beef, breaking it up as it cooks.
  4. Season with cumin, paprika, oregano, salt, and black pepper.
  5. Once cooked, stir in chopped olives and hard-boiled egg.
  6. Remove from heat and let it cool.
Assemble the Empanadas
4

 

 

  1. Roll out the dough and cut into 4-inch circles.
  2. Place 1-2 tbsp of filling in the center of each circle.
  3. Fold the dough over the filling and press the edges to seal.
  4. Use a fork to crimp the edges or fold them decoratively.
Bake the Empanadas
5

 

 

  1. Preheat oven to 375°F (190°C).
  2. Brush the empanadas with egg wash for a golden crust.
  3. Bake for 20-25 minutes until golden brown.
Serve and Enjoy!
6

 

 

  1. Let the empanadas cool slightly before serving.
  2. Serve warm with chimichurri sauce on the side for dipping.
Pro Tips
7

 

 

  • For extra crispiness, fry the empanadas in hot oil instead of baking.
  • You can substitute beef with chicken, cheese, or vegetables.
  • Make extra dough and freeze it for later use!

Notes

Argentinian Empanadas with Chimichurri
IngredientsDirections
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