Beef empanadas with chimichuri sauce Recipe

This South-American street food favourite is much easier to make that you think, and what's more is that you can make a load of them for parties or even have a stash in the freezer for those busy days!

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5

Les ingrédients

Pour people
  • For the pastry
  • Plain flour : 300 g
  • Unsalted butter : 150 g
  • Water : 75 ml
  • Maldon salt : 2 pinch(es)
  • For the filling
  • Minced beef : 500 g
  • Onion(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Green pepper(s) : 1 whole
  • Fresh tomato puree : 30 g
  • Ground cumin : 1 Tsp
  • Red chilli powder : 0.5 Tsp
  • Dried oregano : 1 Tsp
  • Garlic clove(s) : 3 whole
  • Olive oil : 30 ml
  • Maldon salt : 4 pinch(es)
  • Coarse ground black pepper : 2 g
  • For the sauce
  • Flat leaf parsley : 0.5 bunch
  • Oregano : 0.5 bunch
  • Fresh coriander : 0.5 bunch
  • Garlic clove(s) : 2 whole
  • Dried red chilli(s) : 0.5 Tsp
  • Red wine vinegar : 30 ml
  • Maldon salt : 3 pinch(es)
  • Olive oil : 100 ml



    Make sure the butter and water you are using is cold.

    Finely dice the butter, add to the flour and rub with your fingertips until you have a fine breadcrumb texture. Make a well in the center and add most of the water and a pinch of salt.

    Mix the dough without overworking it. You just want to bring the ingredients together: if the dough is a little dry, add a few more drops of water.

    Roll into a ball, flatten slightly and cover with cling film. Allow to rest in the fridge for at least 30 minutes. The pastry can last for approximately four days in the fridge or you can freeze it for use at a later date.

    Pre-heat the oven to 200'C.

    Once the dough has rested sufficiently, roll out to about 5mm thick, and cut out into circles. Fill the pastry with a chilled filling, wet the perimeter of the pastry with water. Fold the pastry in half and pinch the edges to seal.

    If the dough has softened significantly during the shaping of the empanadas, return to the refrigerator to firm up the dough, otherwise the butter will ooze out while baking. Otherwise, place the shaped empanadas in the oven, and bake until golden


    Peel and dice the onion.

    Peel and crush the garlic.

    Core the pepper and finely dice.

    In a hot pan, fry off the minced beef until nicely browned. Pour off any excess fat, and set aside.

    In the same pan, heat the olive oil, and fry the onion and peppers until the onions are translucent.

    Add the garlic, tomato paste and spice. Cook out for about 2 minutes before returning the beef to the pan.

    When everything is thoroughly combined, transfer the filling to a shallow dish and chill until needed.


    Pick the parsley and oregano from the stalks and chop.

    Chop the coriander, stalks and all.

    Peel and crush the garlic.

    Combine all the ingredients together.

    Set aside until needed. serve as a dipping sauce for the empanadas.

    Chimichuri will keep in the refrigerator for several days. It is great as a marinade for grilled meat and fish, but is also great as a dip or dressing for vegetables.

Chef's tip

«Once baked and chilled, empanadas can be refrigerated for three days or frozen for 2 months. While they are delicious hot from the oven, empanadas are the ultimate portable food and are lovely at room temperature.»

Your comments