Flaky pastry pockets filled with seasoned beef and olives
Beef Empanadas with Chimichurri
Beef Empanadas with Chimichurri
1h 5mMedium
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 5 min
Servings
6
12 empanadas
Difficulty
Medium
Cost
Moderate
$$
Beef Empanadas with Chimichurri
Flaky pastry pockets filled with seasoned beef and olives
Golden baked empanadas stuffed with spiced ground beef, onions, and green olives, served with a vibrant parsley chimichurri.
40m
Prep Time
25m
Cook Time
65m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Empanadas are the ultimate hand-held food. These baked versions use a simple butter-based dough that bakes up flaky and golden, filled with a traditional picadillo-style beef filling with olives and cumin. They are perfect for parties because they can be assembled ahead and baked just before serving.
The chimichurri is the ideal dipping sauce — its bright acidity and herb punch cut through the richness of the pastry and meat.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 cup green olives, chopped
- 1 package empanada dough or 2 pie crusts
- 1 egg, beaten
- 1 cup flat-leaf parsley
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 2 cloves garlic for chimichurri
- 1/2 tsp red pepper flakes
- Salt and pepper
Instructions
- 1
Brown the ground beef with the onion and garlic, then season with cumin, paprika, salt, and pepper.
- 2
Stir in the olives and let the filling cool completely.
- 3
Place spoonfuls of filling on dough rounds, fold in half, and crimp the edges with a fork.
- 4
Brush with beaten egg and chill for 15 minutes.
- 5
Bake at 400F for 20 to 25 minutes until golden brown.
- 6
Blend the parsley, vinegar, olive oil, garlic, and red pepper flakes for the chimichurri.
- 7
Serve the empanadas hot with chimichurri for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Tips & Storage
Pro Tips
Make a big batch and freeze unbaked empanadas for later.
Add a hard-boiled egg quarter to each for a traditional touch.
The filling must be fully cooled before assembling or the dough will get soggy.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (2 empanadas) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates26g
Fat22g
Fiber1g
Sugar2g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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