There’s something utterly satisfying about the combination of flaky pastry and a savory filling that brings people together. I discovered this marvelous recipe for Beef Empanadas with Chimichurri dipping sauce during a spontaneous dinner party planning session. What began as a quest to use some leftover ground beef turned into a crowd-pleasing treasure that has since graced my table time and time again.
With the enticing aroma of sautéed garlic, onion, and spices mingling in the air, I found myself transported to cozy kitchens filled with laughter and shared stories. These empanadas boast a vibrant flavor profile that’s perfect for elevating any meal—from cozy family dinners to lively summer gatherings. And the best part? They’re deceptively easy to make, using store-bought puff pastry. In just a few simple steps, you can create these beautiful, golden-brown pockets of deliciousness served with the zesty kick of homemade chimichurri.
Get ready to impress your friends and family with this delightful dish that combines tradition and modern convenience, making dinner feel both special and effortless. Let’s dive into the recipe!
Why are Beef Empanadas with Chimichurri a must-try?
Satisfying Crunch: The flaky puff pastry provides a delightful crunch that perfectly contrasts the savory beef filling.
Flavor Explosion: Each bite is bursting with rich spices like paprika and allspice, complemented by the zesty chimichurri sauce for a tangy kick.
Easy Prep: With minimal effort and time required, these empanadas can be whipped up in just 20 minutes, making them ideal for busy weeknights.
Versatile Dish: Serve them as appetizers, snacks, or even a main dish, and watch them disappear from the party platter!
Crowd Pleaser: Impress guests of all ages with this delicious and shareable dish, ensuring everyone leaves with a smile.
Beef Empanadas Ingredients
For the Filling
• Ground Beef – 1 lb of flavorful ground beef is the star of this dish, ensuring a hearty filling.
• Onion – 1 medium onion, finely chopped adds sweetness and depth to the beef mixture.
• Bell Pepper – 1/2 bell pepper, finely chopped brings freshness and color to your empanadas.
• Garlic – 4 cloves of minced garlic infuse the filling with aromatic goodness.
• Cilantro or Parsley – 1/4 cup of chopped cilantro or parsley brightens the flavors and adds a touch of greenery.
• Tomato Sauce – 2-3 tbsp of tomato sauce creates a rich binding element in the filling.
• Allspice – 1 tsp to give a warm, slightly sweet aroma that’s essential in savory fillings.
• Paprika – 1 tsp of paprika adds a smoky depth and a beautiful color to the beef.
• Dried Oregano – 1 tsp to enhance the overall flavor profile with its herbal notes.
• Pomegranate Molasses – 1/2 tsp for a sweet and tangy balance that makes your empanadas unique.
• Chili Powder – 1 tsp for a mild kick that blends with the other spices perfectly.
• Olive Oil – 2 tbsp for sautéing that creates a luscious base for the filling.
For the Coating
• Puff Pastry – 1 package to create the flaky exterior; it’s store-bought for your convenience.
• Beaten Egg – 1 egg, beaten to brush over the empanadas for a golden finish.
Transform your meal with these Beef Empanadas with Chimichurri dipping sauce, delivering a burst of flavor with every bite! Enjoy the process as you create a dish that’s bound to become a family favorite.
How to Make Beef Empanadas
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Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add minced garlic, chopped bell pepper, and onion. Sauté for 2 minutes until fragrant and the onions begin to soften.
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Cook the Ground Beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes, stirring occasionally.
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Season and Simmer: Sprinkle in salt, pepper, allspice, paprika, oregano, chili powder, and pour in the tomato sauce and pomegranate molasses. Cook for another 7 minutes, stirring and allowing flavors to meld. Stir in the chopped cilantro or parsley and taste for seasoning.
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Preheat Oven: While the filling cools, preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
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Roll the Pastry: On a floured surface, roll out the puff pastry and cut it into 4-inch circles using a bowl or cutter. Aim for uniformity for even baking.
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Fill and Seal: Place 1 large tablespoon of the cooled beef mixture in the center of each circle. Brush the edges with beaten egg to help seal. Fold over, forming a moon shape, and press to seal, using a fork to create decorative edges.
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Prepare for Baking: Arrange the empanadas on the baking sheet, ensuring they don’t touch. Poke 2 holes into the top of each to allow steam to escape, then brush with egg wash for a golden finish.
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Bake: Place in the preheated oven and bake for about 20 minutes until they are golden brown and puffed up.
Optional: Serve warm with a side of zesty chimichurri sauce for dipping.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Beef Empanadas with Chimichurri dipping sauce are perfect for busy home cooks looking to save time! You can prepare the beef filling up to 3 days in advance—simply cool it completely and refrigerate in an airtight container. The puff pastry can also be cut into circles and stored in the fridge for up to 24 hours. When you’re ready to bake, fill the pastry circles with the chilled beef mixture, seal, and brush with egg wash before baking at 425°F for about 20 minutes. This prep-ahead approach ensures your empanadas remain just as delicious and flaky, providing you with a delightful meal with minimal effort when it’s time to eat!
What to Serve with Beef Empanadas?
Pair your flavorful empanadas with delightful companions that elevate each bite and create a memorable meal experience.
- Zesty Chimichurri Sauce: This tangy, herbaceous sauce complements the savory filling, enhancing the overall flavor with a burst of freshness.
- Crunchy Salad: A light, crisp salad featuring mixed greens dressed in a lemon vinaigrette adds a refreshing contrast to the rich empanadas.
- Spicy Salsa: A vibrant salsa with tomatoes, onions, and peppers brings a kick, perfectly balancing the savory spices of the beef filling.
- Fluffy Rice: Serve a side of fluffy rice, perhaps seasoned with cilantro and lime for a fragrant, complementary base that absorbs the empanada’s flavors.
- Sweet Plantains: Their natural sweetness contrasts beautifully with the savory nature of the empanadas, creating a delightful harmony of flavors.
- Creamy Guacamole: A scoop of guacamole adds creaminess and richness, making each bite of the empanada feel indulgent and satisfying.
- Chilled Sparkling Water: Refreshing and light, a glass of sparkling water keeps the meal enjoyable and balances the deeper flavors of the dish.
- Fried Yucca: Crispy fried yucca provides a satisfying crunch and a slightly nutty flavor that pairs wonderfully with the tender beef inside the empanadas.
- Fruit Sorbet: For dessert, a scoop of fruit sorbet offers a light and refreshing end, cleansing the palate with its fruity, chilled sweetness.
Beef Empanadas Variations
Feel free to get creative with this delightful recipe and customize it to suit your taste!
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Vegetarian: Substitute the ground beef with lentils or black beans for a hearty, plant-based filling.
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Cheesy Delight: Add a handful of mozzarella or cheddar cheese to the beef mixture for that melty, gooey texture that everyone loves.
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Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce into the filling for those who enjoy a fiery zip.
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Herb-Infusion: Experiment with different herbs like thyme or dill instead of cilantro or parsley, giving your empanadas a unique flavor twist.
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Sweet & Savory: Fold in diced apples or raisins into the beef mixture for a lovely burst of sweetness contrasting the savory flavors.
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Gluten-Free: Use gluten-free puff pastry instead of regular puff pastry, allowing everyone to enjoy these delicious treats regardless of dietary restrictions.
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Savory Spinach: Mix in some sautéed spinach for added greens and a pop of color, making them even more nutritious and appealing.
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Crispy Baked: Instead of traditional baking, try frying your empanadas in hot oil until golden brown for an extra crispy crunch that’s simply irresistible!
Storage Tips for Beef Empanadas
Room Temperature: Let the cooked empanadas cool completely before storing them at room temperature for up to 2 hours.
Fridge: Store leftover Beef Empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven for a crispy texture.
Freezer: For longer storage, freeze uncooked empanadas on a baking tray until solid, then transfer to a freezer-safe bag for up to 3 months.
Reheating: When ready to enjoy, reheat frozen empanadas directly from the freezer in a preheated oven at 375°F for about 25–30 minutes until heated through and crispy.
Helpful Tricks for Beef Empanadas
Chill the Dough: Ensure your puff pastry is cold before rolling it out. This helps achieve that perfect flaky texture during baking.
Don’t Overfill: Use only 1 tablespoon of the beef mixture per circle to prevent leaks and ensure even cooking.
Seal Well: Press down firmly around the edges and use a fork to crimp. A secure seal is vital to keep the filling inside your beef empanadas.
Bake in Batches: If you have a lot, bake in batches rather than overcrowding the baking sheet. This ensures even cooking and browning.
Serve Immediately: Empanadas are best enjoyed fresh out of the oven with chimichurri dipping sauce, as they tend to soften after sitting.
Beef Empanadas with Chimichurri Recipe FAQs
How do I choose the best ground beef for my empanadas?
Absolutely! Look for ground beef with a fat content of around 15-20%. This gives a juicy flavor while ensuring the empanadas aren’t too greasy. You can also use leaner beef, but it might result in a slightly drier filling.
Can I store leftover empanadas in the fridge?
Very! Place any leftover Beef Empanadas in an airtight container and refrigerate them. They should last for up to 3 days. When you’re ready to enjoy them, reheat them in the oven to maintain that delightful crispiness.
What’s the best way to freeze uncooked empanadas?
The more the merrier! First, prepare the empanadas according to the recipe but don’t bake them yet. Place them on a baking sheet lined with parchment paper, ensuring they don’t touch each other. Freeze for about 2-3 hours until solid. Then, transfer them to a freezer-safe bag or container, where they can be stored for up to 3 months.
Why are my empanadas leaking during baking?
Oh no! This can happen if they are overfilled or not sealed properly. Make sure to use only 1 tablespoon of the beef mixture per circle and press the edges firmly, ensuring they are well sealed with a fork. If you see any cracks in the pastry, you can patch them with a little extra dough before baking.
Is there a safe way to enjoy empanadas if I have food allergies?
It’s crucial to consider ingredients if you have dietary restrictions! For gluten-free options, you can use gluten-free puff pastry or even try a corn masa dough. Always check for any allergens in the seasoning, such as chili powder or tomato sauce, to meet your dietary needs. If you have pets, be mindful that some ingredients like garlic can be harmful to them, so keep scraps away from curious paws.
How long can I keep cooked beef empanadas at room temperature?
Don’t worry, just allow your cooked empanadas to cool completely before letting them sit at room temperature for no more than 2 hours. If they cool for longer than that, it’s best to refrigerate or freeze them to keep them safe and tasty!
Savory Beef Empanadas with Zesty Chimichurri Sauce
Ingredients
Equipment
Method
- In a skillet, heat the olive oil over medium heat. Add minced garlic, chopped bell pepper, and onion. Sauté for 2 minutes until fragrant and the onions begin to soften.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes, stirring occasionally.
- Sprinkle in salt, pepper, allspice, paprika, oregano, chili powder, and pour in the tomato sauce and pomegranate molasses. Cook for another 7 minutes, stirring and allowing flavors to meld. Stir in the chopped cilantro or parsley and taste for seasoning.
- While the filling cools, preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- On a floured surface, roll out the puff pastry and cut it into 4-inch circles using a bowl or cutter. Aim for uniformity for even baking.
- Place 1 large tablespoon of the cooled beef mixture in the center of each circle. Brush the edges with beaten egg to help seal. Fold over, forming a moon shape, and press to seal, using a fork to create decorative edges.
- Arrange the empanadas on the baking sheet, ensuring they don’t touch. Poke 2 holes into the top of each to allow steam to escape, then brush with egg wash for a golden finish.
- Place in the preheated oven and bake for about 20 minutes until they are golden brown and puffed up.