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Crispy Classic Beef Empanadas Recipe with Easy Chimichurri Sauce

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These crispy classic beef empanadas feature a flaky crust filled with savory, well-seasoned beef and are served with a fresh, vibrant chimichurri sauce. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • ½ cup unsalted butter (115g), cold and cubed
  • ½ cup cold water (120ml)
  • 1 tsp salt
  • 1 large egg (for egg wash)
  • 1 lb ground beef (80/20 preferred)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 small green bell pepper, finely diced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp chili flakes (optional)
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped (optional)
  • 2 garlic cloves, minced (for chimichurri)
  • 2 tbsp red wine vinegar
  • ¼ cup olive oil (for chimichurri)
  • ½ tsp red pepper flakes
  • ½ tsp salt (for chimichurri)
  • ¼ tsp freshly ground black pepper (for chimichurri)

Instructions

  1. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Slowly pour in the cold water, mixing gently until the dough starts to come together. Avoid overworking it. Once it forms a ball, wrap it in plastic wrap and chill for 30 minutes.
  2. Make the beef filling: Heat olive oil in a skillet over medium heat. Add chopped onions and green bell pepper, sautéing until softened and fragrant, about 5 minutes. Add minced garlic and cook for another minute. Add ground beef, breaking it up with a spoon, and cook until browned, about 8 minutes. Stir in tomato paste, cumin, smoked paprika, chili flakes (if using), salt, and pepper. Cook until thickened and well combined. Remove from heat and let cool completely.
  3. Roll and cut the dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thick. Use a cutter or bowl to cut out rounds roughly 5-6 inches (12-15 cm) in diameter. Gather scraps, re-roll, and repeat until all dough is used.
  4. Fill and seal: Place about 2 tablespoons of the cooled beef filling in the center of each dough circle. Brush edges with a little water or beaten egg to help seal. Fold dough over filling to create a half-moon shape. Press edges firmly and crimp with a fork to seal completely.
  5. Apply egg wash: Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg for a golden, glossy finish.
  6. Cook the empanadas: Choose one method – Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden and crisp. Fry: Heat 2 inches of vegetable oil in a heavy pan to 350°F (175°C). Fry empanadas in batches, turning occasionally, about 3-4 minutes per side. Drain on paper towels.
  7. Prepare chimichurri sauce: Whisk together parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a small bowl. Let sit at least 10 minutes to meld flavors.
  8. Serve: Plate empanadas warm with a generous drizzle or side of chimichurri sauce. Enjoy immediately.

Notes

Keep dough cold to prevent stickiness and ensure flakiness. Cool filling completely before filling dough to avoid sogginess. Seal edges well using water or egg wash and crimp with a fork. Maintain steady oil temperature if frying to avoid greasy or burnt crust. For gluten-free, substitute flour with gluten-free blend; for dairy-free, replace butter with coconut oil or vegan margarine and skip egg wash or use plant-based milk. Empanadas can be baked or fried; air-frying is a lighter alternative. Leftovers store well in the fridge for 3 days and reheat best in the oven.

Nutrition

Keywords: beef empanadas, chimichurri sauce, crispy empanadas, easy empanadas, weeknight dinner, savory pastry, beef recipe

Find it online: https://evabake.com/crispy-classic-beef-empanadas-recipe-with-easy-chimichurri-sauce/