Beef Empanadas with Chimichurri Sauce
Savory beef mince encased in a flaky pastry, baked until golden, served with a zesty chimichurri sauce for dipping.
- Total
- 1 hr 20 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the Empanada Pastry
- 250 grams plain flour, sifted
- 125 grams unsalted butter, cold and cubed
- 5 grams salt, fine salt
- 15 grams icing sugar, sifted
- 70 milliliters cold water, as needed
For the Beef Filling
- 350 grams beef mince, fresh
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 5 grams cumin, ground
- 5 grams smoked paprika, smoked
- 5 grams salt, to taste
- 2 grams pepper, freshly ground
- 15 milliliters olive oil, for frying
For the Chimichurri Sauce
- 30 grams parsley, fresh, finely chopped
- 5 grams oregano, fresh, finely chopped or 2grams dried
- 2 cloves garlic, minced
- 20 milliliters red wine vinegar, for acidity
- 80 milliliters olive oil, extra virgin, for vibrancy
- 3 grams salt, to taste
- 2 grams red chilli flakes, optional for heat
- Prep
- 30 min
- Marinate
- 10 min
- Cook
- 20 min
- Rest
- 10 min
About this recipe
Beef empanadas originated from the Spanish influence on Latin American cuisine, notably in Argentina. The flaky pastry enveloping seasoned beef resonates with traditional Argentinian street food. The addition of chimichurri, believed to have originated from the gauchos, adds a bright, herby contrast to the rich filling, enhancing the overall experience. The combination reflects culinary inspiration from renowned chefs who incorporate traditional methods with modern interpretations, delivering a dish that is both nostalgic and innovative.
Method
-
Step 1: Prepare the Empanada Pastry
Place the sifted plain flour, cold butter, icing sugar, and salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs. Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Do not overmix.
Ensure the butter remains cold to achieve flakiness. -
Step 2: Rest the Dough
Turn the dough onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Ensure the dough is well-wrapped to prevent it from drying out. -
Step 3: Make the Beef Filling
Heat the olive oil in a frying pan over medium heat. Add the chopped onion and minced garlic, sauté until softened (about 3-4 minutes). Increase the heat, add beef mince, and cook until browned, breaking it apart with a wooden spoon. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, then let cool slightly.
Ensure the beef is cooked to an internal temperature of 75°C. -
Step 4: Prepare the Chimichurri Sauce
In a mixing bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, and olive oil. Mix well, season with salt and optional red chilli flakes to taste. Adjust acidity with more vinegar if needed.
Ensure the sauce is well balanced between acidic and fresh herbs. -
Step 5: Assemble the Empanadas
Preheat the oven to 200°C (390°F). Roll the rested dough on a lightly floured surface to about 3mm thickness. Cut into 10cm circles. Place a spoonful of beef filling on one half of each circle, fold the other half over, and crimp the edges to seal tightly. Brush the tops with a little beaten egg if desired for a shiny finish.
Ensure that each empanada is well sealed to avoid leaking. -
Step 6: Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes, or until golden brown and crisp.
Check for a golden brown colour; undercooked empanadas may be doughy. -
Step 7: Serve
Serve the empanadas warm with chimichurri sauce on the side for dipping.
Chimichurri may have chunks; ensure even stirring before serving.
Tips
- You can use lamb or chicken instead of beef for the filling.
- To make them more pronounced, add a diced hard-boiled egg to the beef filling for extra texture.
- These empanadas can be frozen before baking; simply bake them from frozen, adding a few extra minutes to the baking time.
Equipment
- Food processor
- Rolling pin
- Baking sheet
- Frying pan
- Mixing bowl
- Pastry brush
- Digital kitchen scale
Serve it with
Sides
-
Mixed Green Salad
A fresh salad balances the richness of the empanadas.
-
Roasted Potatoes
The crispy textures complement the flaky pastry.
Goes well with
-
Flan
A classic dessert to round off an Argentinian meal.
Drinks
-
Malbec Wine
The deep flavors of Malbec pair beautifully with beef.
-
Sparkling Water with Lemon
Crisp and refreshing, it cleanses the palate.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
