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Crispy Homemade Beef Empanadas Recipe with Fresh Chimichurri Sauce

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These crispy homemade beef empanadas feature a flaky, golden crust filled with juicy, well-spiced beef and are served with a fresh, garlicky chimichurri sauce that adds a bright, herbal punch.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 tsp salt
  • ⅓ to ½ cup (80–120 ml) cold water
  • 1 large egg (for egg wash)
  • 1 lb (450 g) ground beef (80/20 preferred)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup green bell pepper, finely diced (optional)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley or cilantro, chopped
  • For Chimichurri Sauce:
  • 1 cup fresh parsley, packed
  • ¼ cup fresh cilantro
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • ⅓ cup (80 ml) olive oil
  • 1 tsp dried oregano or 1 tbsp fresh oregano
  • ¼ tsp red pepper flakes
  • Salt and pepper, to taste
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Make the Dough (15-20 minutes + chilling): In a large bowl, whisk together flour and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Gradually add ⅓ cup cold water, stirring until dough just comes together. Add more water if needed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Filling (15 minutes): Heat olive oil in a skillet over medium heat. Cook diced onion and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more.
  4. Add ground beef, breaking it up, and cook until browned and cooked through, about 8 minutes. Stir in cumin, smoked paprika, chili flakes, salt, and pepper. Remove from heat and stir in fresh parsley or cilantro. Let cool slightly.
  5. Make the Chimichurri Sauce (10 minutes): In a food processor or blender, combine parsley, cilantro, garlic, oregano, red pepper flakes, red wine vinegar, lemon juice (if using), salt, and pepper. Pulse while drizzling in olive oil until emulsified but slightly chunky. Adjust seasoning.
  6. Roll and Assemble Empanadas (20 minutes): Roll chilled dough on floured surface to about ⅛ inch thickness. Cut into 4-5 inch circles.
  7. Place about 2 tbsp beef filling in center of each dough circle. Brush edges with water, fold dough over to form half-moon, and press edges to seal. Crimp edges with a fork.
  8. Place empanadas on parchment-lined baking sheet. Brush tops with beaten egg for golden finish.
  9. Bake at 400°F (200°C) for 20-25 minutes until golden brown and crispy. Let cool on wire rack for 5 minutes.
  10. Serve warm with fresh chimichurri sauce drizzled on top or on the side.

Notes

[‘Use cold butter for flaky dough and chill dough before rolling to prevent shrinking.’, ‘Do not overwork the dough to keep empanadas tender.’, ‘Seal edges with water and crimp to prevent filling leaks.’, ‘Brush with egg wash for golden, crispy crust.’, ‘Rotate baking sheet halfway through baking for even browning.’, ‘Reheat empanadas in oven at 350°F for 8-10 minutes to retain crispiness; avoid microwaving.’, ‘Freeze assembled empanadas on baking sheet before transferring to freezer bag; bake from frozen adding 10 minutes.’]

Nutrition

Keywords: beef empanadas, homemade empanadas, chimichurri sauce, crispy empanadas, South American recipe, beef pastry, easy empanadas

Find it online: https://blipflavor.com/crispy-homemade-beef-empanadas-recipe-with-fresh-chimichurri-sauce-easy/