These Argentinian-inspired beef empanadas are made with crisp, golden pastry and a rich, flavourful meat filling. To make them even more irresistible, we’ll serve them with a fresh, tangy chimichurri sauce, a vibrant blend of herbs, garlic, and olive oil that brings the whole dish to life.
Beef Empanadas
Course: MainCuisine: ArgentinianDifficulty: MediumServings
12
empanadasPrep time
29
minutesCooking time
30
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.
