Beef, Onion & Potato Empanadas with Chimichurri Sauce

Ingredients

• 280 g (2 1/4 cups)plain flour
• 7.5 ml (1 1/2 teaspoons)kosher salt
• 113 g (1/2 cup), cut into 1.3 cm (1/2-inch) cubesunsalted butter
• 1egg
• 80 ml (1/3 cup)ice water
• 15 ml (1 tablespoon)white vinegar
• 30 ml (2 tablespoons)extra-virgin olive oil
• 1 medium, dicedyellow onion
• 2 medium, peeled and dicedrusset potatoes
• 454 g (1 pound)85/15 ground beef
• 10 ml (2 teaspoons)cumin
• 15 ml (1 tablespoon)paprika
• 2.5 ml (1/2 teaspoon)red pepper flakes
• 15 ml (1 tablespoon), choppedoregano
• 240 ml (1 cup)chicken stock
• 45 ml (3 tablespoons), meltedunsalted butter
• 60 ml (1/4 cup)red wine vinegar
• 4 cloves, mincedgarlic
• 5 ml (1 teaspoon)red pepper flakes
• 1 packed cup (about 30 g)fresh coriander
• 1 packed cup (about 30 g)flat-leaf parsley
• 1/2 packed cup (about 15 g)fresh oregano
• 240 ml (1 cup)extra-virgin olive oil

Instructions

1. 1

   Mix the pastry

   Sift the flour and salt into a large bowl. Cut in the cubed butter with a pastry cutter or fork until the mixture looks like coarse crumbs, with visible pieces of butter remaining. In a small bowl, beat the egg with the ice water and white vinegar, then stir this into the flour mixture until a shaggy dough forms.

2. 2

   Chill the dough

   Turn the dough onto a lightly floured surface and gently knead until it comes together. Shape it into a rectangle, wrap it in cling film and refrigerate for 1 hour.

3. 3

   Cook the filling

   Heat the olive oil in a large, heavy-based pan over medium heat. Add the onion and potatoes and sauté until the onion is tender, about 10 minutes. Add the beef and cook until browned all over, breaking it up with a wooden spoon.

4. 4

   Simmer and chill

   Stir in the cumin, paprika, red pepper flakes and chopped oregano. Pour in the chicken stock and simmer for a further 8–10 minutes, until the potatoes are tender. Cover and refrigerate the filling until you are ready to assemble the empanadas; chilled filling is easier to handle.

5. 5

   Roll the pastry

   Divide the dough into 28 g (1-ounce) pieces and roll them into balls about 5 cm (2 inches) across. Roll each ball into a 11.5 cm (4 1/2-inch) circle and arrange the rounds on a lightly floured baking sheet.

6. 6

   Fill the empanadas

   Working with one pastry round at a time, moisten its edge with water and place about 2 rounded tablespoons of filling in the centre. Fold the pastry over the filling and press the edges together, then pinch small pleats by hand or crimp with a fork. Repeat with the remaining dough and filling, placing the empanadas on a baking sheet lined with baking parchment.

7. 7

   Bake until golden

   At this stage, the empanadas can be vacuum-sealed and frozen until needed, or baked. To bake, heat the oven to 190°C (375°F), brush the tops with melted butter and bake for about 20–25 minutes, until golden brown.

8. 8

   Make the chimichurri

   In a small bowl, combine the red wine vinegar, garlic and red pepper flakes, then leave to stand for 10 minutes. Finely chop the coriander, parsley and oregano and put them in a medium bowl. Stir in the olive oil and vinegar mixture, then serve the sauce with the empanadas.

What are beef empanadas?

Empanadas are filled pastries found in many parts of South America, with Argentine versions among the best-known. This take pairs a buttery pastry with a hearty mixture of beef, onion and potato, then serves it with chimichurri, a sharp herb sauce.

The filling is cooked before it goes into the pastry, so the potatoes can become tender and the flavours mingle. Cooling it before shaping also helps keep the pastry easier to seal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 319 calories, 7g protein, 18g carbs, 24g fat.

The pastry butter and olive oil in the chimichurri contribute much of the fat, while the flour and potatoes provide carbohydrates. The beef adds protein, though the per-serving nutrition provided lists 7 g. Pair an empanada or two with a generous green salad or vegetables to add freshness to the plate.

Why chill the pastry?

Butter left in small pieces gives the dough its flaky texture, so avoid working it until completely smooth. The egg, ice water and vinegar bring the mixture together without adding much warmth.

Chilling the wrapped dough for an hour firms the butter and makes the dough less sticky to roll. If it feels very firm when you take it out, let it sit briefly until it is workable.

Build a balanced filling

Potato and onion: Cut them into small, similar-sized pieces so they cook evenly in the pan. The onion softens first, while the stock helps the potatoes finish cooking.

Ground beef: Break it into small pieces as it browns for a filling that is easy to portion. The cumin, paprika, chilli and oregano season the meat and vegetables without requiring a separate marinade.

Seal each pastry round

Even filling: Keep the portion to about 2 rounded tablespoons so the pastry can fold over it without stretching too tightly. A cool filling is less likely to soften the dough as you work.

Firm edges: Moisten the pastry rim with water, press it together and crimp it well. A secure seal helps prevent filling from escaping during baking.

Look for golden pastry

Bake the empanadas at 190°C for about 20–25 minutes, as directed, and use their colour as the main doneness cue. The pastry should look golden brown across the top.

The filling is cooked before assembly, so baking mainly heats the centres and cooks the pastry. Serve them straight from the oven with chimichurri on the side.

Make the chimichurri

Vinegar, garlic and chilli: Let these stand together for 10 minutes before mixing with the herbs. This gives the sharp, pungent ingredients time to mingle.

Fresh herbs: Chop the coriander, parsley and oregano finely, then stir them with the olive oil and vinegar mixture. The resulting sauce brings a tangy, green contrast to the rich pastry and beef.

Serving ideas

Serve the empanadas warm with chimichurri for dipping. A crisp green salad or simply dressed vegetables make a fresh accompaniment to the buttery pastry and substantial filling.

For a larger spread, arrange the sauce in a separate bowl so everyone can add as much as they like. The hand pies can also be served as part of a buffet once baked.

Recipe notes & tips

• Keep visible pieces of butter in the pastry mixture rather than rubbing it into a fine powder.
• Chill the filling before shaping so it is easier to portion and less likely to soften the dough.
• Use a ruler or cutter as a guide to make the pastry rounds a consistent 11.5 cm across.
• Crimp each edge firmly so the filling stays enclosed in the oven.
• Let the vinegar, garlic and chilli stand for the full 10 minutes before finishing the chimichurri.
• Watch for a golden-brown top as the empanadas approach the end of their baking time.

Variations

• Adjust the chilli: Reduce or increase the red pepper flakes to suit your preferred heat.
• Change the herbs: Use the listed coriander, parsley and oregano proportions for a balanced chimichurri, or vary their mix to taste.
• Make smaller pies: Divide the dough into smaller portions and reduce the filling in each, keeping the edges easy to seal.
• Freeze before baking: Vacuum-seal the shaped empanadas and freeze them until you are ready to serve.
• Serve with a salad: Add crisp salad leaves and a simple dressing alongside the pies.

Common mistakes to avoid

• Overworking the pastry: Stop mixing once a shaggy dough forms, then bring it together gently by hand.
• Warm filling: Chill it before assembling so it is easier to handle and less likely to soften the pastry.
• Overfilling: Stick to about 2 rounded tablespoons per round so the edges can meet securely.
• Loose crimping: Press and crimp the full edge firmly to help prevent leaks.
• Skipping the vinegar rest: Leave the garlic and chilli in the vinegar for 10 minutes before mixing in the herbs.

How to store

Refrigerate baked empanadas in a covered container and eat within 3 days. Reheat in an oven until warmed through to help the pastry regain some crispness. The recipe also allows the shaped empanadas to be vacuum-sealed and frozen before baking.

Frequently asked questions