Beef Empanadas with Chimichurri Sauce
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
1 hour 20 minutes
Prep time
30 minutes
Marinade/Proof time
10 minutes
Cook time
20 minutes
Resting time
10 minutes
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.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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250 grams plain flour (sifted)
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125 grams unsalted butter (cold and cubed)
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5 grams salt (fine salt)
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15 grams icing sugar (sifted)
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70 milliliters cold water (as needed)
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350 grams beef mince (fresh)
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1 large onion (finely chopped)
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2 cloves garlic (minced)
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5 grams cumin (ground)
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5 grams smoked paprika (smoked)
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5 grams salt (to taste)
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2 grams pepper (freshly ground)
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15 milliliters olive oil (for frying)
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30 grams parsley (fresh, finely chopped)
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5 grams oregano (fresh, finely chopped or 2grams dried)
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2 cloves garlic (minced)
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20 milliliters red wine vinegar (for acidity)
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80 milliliters olive oil (extra virgin, for vibrancy)
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3 grams salt (to taste)
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2 grams red chilli flakes (optional for heat)
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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7.
Serve:
Serve the empanadas warm with chimichurri sauce on the side for dipping.
Chimichurri may have chunks; ensure even stirring before serving.
Tips and Variations
- 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 Required
Suggested Pairings
Sides
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A fresh salad balances the richness of the empanadas.
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The crispy textures complement the flaky pastry.
Drinks
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The deep flavors of Malbec pair beautifully with beef.
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Crisp and refreshing, it cleanses the palate.
Other Food Dishes
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A classic dessert to round off an Argentinian meal.