These homemade beef empanadas are filled with savoury minced beef, softened onions, red pepper, tomato, and warming spices, all wrapped in golden pastry. Served with fresh chimichurri sauce, made with parsley, garlic, olive oil, and red wine vinegar, they make a flavourful dish for a family meal, casual gathering, or weekend cooking project.
Inspired by Argentine-style empanadas, this recipe combines a rich, gently spiced filling with a bright, herbaceous sauce. The filling can be prepared ahead of time, making assembly easier when you are ready to bake. Serve the empanadas warm with chimichurri on the side for a balanced combination of crisp pastry, savoury meat, and fresh herbs.
Why You’ll Love This Recipe
- Full of flavour: Minced beef, onions, garlic, paprika, cumin, and olives create a savoury filling with plenty of depth.
- A fresh homemade sauce: Chimichurri adds acidity, fresh herbs, and a little garlic to complement the rich beef.
- Convenient to prepare ahead: The filling can be cooked and refrigerated before the empanadas are assembled.
- Easy to customise: Add chopped hard-boiled egg, diced potato, or a few raisins to suit your preferred filling.
- Perfect for sharing: Serve them as a main course with a salad or offer smaller portions as part of a casual meal.
Beef Empanadas with Chimichurri Sauce
Course: MainCuisine: ArgentinianDifficulty: Medium12
empanadas29
minutes30
minutesIngredients
12 empanada pastry discs
500 g minced beef
2 onions, finely chopped
2 garlic cloves, minced
½ red bell pepper, diced
1 tomato, diced
2 tbsp tomato purée
A handful of chopped olives
Paprika, to taste
Cumin, to taste
Salt and freshly ground black pepper
Optional: chopped hard-boiled egg, raisins, or potato pieces
Directions
- Cook the base
Warm a splash of oil in a pan. Add the onions and peppers and cook until the onions are translucent. Stir in the garlic, seasoning lightly with salt and pepper. Let them soften for a few minutes. - Add the beef
Increase the heat slightly and add the mince, stirring so it doesn’t stick. Once browned, add the tomato pieces, tomato purée, paprika, cumin, salt, and pepper. Stir well, then cover partially and simmer for about 30 minutes, giving it an occasional stir. - Finish the filling
Remove from heat and allow to cool slightly. Stir in chopped olives and, if using, add chopped boiled egg, raisins, or potatoes to your preference. - Fill and seal
Spoon the cooled filling into the pastry discs. Seal with the traditional repulgue edge (or any edge you prefer). Optionally, brush with beaten egg for a golden finish.
- Bake to perfection
Place the empanadas on a lined baking tray and bake in a preheated hot oven until golden. Enjoy them warm and crispy.
Chimichurri Sauce Ingredients
- (Makes about 1 cup)
100 ml extra virgin olive oil
3 tbsp red wine vinegar
1 small bunch fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
3 garlic cloves, minced
½ tsp red chilli flakes (optional, for heat)
Salt and freshly ground black pepper, to taste - How to Make the Chimichurri Sauce
In a small bowl, combine the parsley, oregano, garlic, and chilli flakes.
Pour in the olive oil and vinegar, then stir well until everything is evenly mixed.
Season with salt and pepper to taste.
Let the sauce rest for at least 15 minutes before serving, so the flavours blend beautifully.
Tip: Chimichurri tastes even better when made a few hours ahead. Store it in the fridge, but let it come to room temperature before serving. - How to Serve
Once your empanadas are baked to golden perfection, serve them warm with a generous spoonful of chimichurri on the side or drizzle a little over the top for extra zing. The combination of crispy pastry, savoury beef, and fresh, garlicky sauce is simply irresistible.
Variations and Substitutions
Add hard-boiled egg: Finely chopped hard-boiled egg is a traditional-style addition that gives the filling a different texture.
Include potato: Small cubes of cooked potato make the filling heartier. Cook the potato before adding it to the meat mixture so it softens properly.
Make it spicier: Increase the chilli flakes in the chimichurri or add a little extra paprika to the beef filling.
Use dried oregano: If fresh oregano is unavailable, dried oregano works well in the sauce. Use a smaller quantity because its flavour is more concentrated.
Adapt the pastry: Use pastry discs specifically intended for baking. If your chosen discs are designed for frying, check the manufacturer’s instructions before baking, as the results may differ.
Storage and Reheating
Refrigeration: Store leftover cooked empanadas in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking.
Reheating: Place the empanadas in an oven preheated to 180°C and heat until piping hot throughout. The time will depend on their size and whether they are being reheated from chilled. An air fryer can also help restore the crisp pastry; check frequently to avoid over-browning.
Freezing: For the best texture, freeze assembled, unbaked empanadas on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen, allowing extra time and checking that the filling reaches a safe temperature. Alternatively, freeze cooked empanadas once cooled and reheat them thoroughly before serving.
Store chimichurri separately from the empanadas.
Frequently Asked Questions
Can I prepare beef empanadas in advance?
Yes. You can prepare the beef filling ahead of time and refrigerate it until needed. For the best pastry texture, assemble the empanadas shortly before baking. You can also freeze assembled empanadas for a convenient future meal.
Why are my empanadas opening in the oven?
The most common reasons are overfilling, a wet filling, or edges that have not been sealed firmly. Allow the filling to cool, remove excess moisture, leave a clear border around each pastry disc, and press the edges together securely.
Can I make chimichurri without fresh oregano?
Yes. Dried oregano is a practical alternative. Use approximately 1 teaspoon in place of the tablespoon of fresh oregano specified in this recipe.
Is chimichurri supposed to be smooth?
No. Chimichurri is generally a textured sauce made with finely chopped herbs and garlic suspended in olive oil and vinegar. Hand-chopping gives it a fresh texture and helps preserve its characteristic appearance.
Can I serve beef empanadas as a main course?
Absolutely. Serve two or three empanadas per person, depending on their size and appetite, alongside a salad or vegetables. For a party or appetiser, offer smaller portions with chimichurri for dipping.
Can I make the chimichurri less spicy?
Yes. Simply leave out the chilli flakes. The parsley, garlic, olive oil, and vinegar still provide plenty of flavour without the additional heat.
