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Crispy Baked Beef Empanadas with Zesty Chimichurri Sauce

crispy baked beef empanadas - featured image
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These crispy baked beef empanadas feature a flaky crust and juicy, flavorful beef filling, complemented by a vibrant and zesty chimichurri sauce. Perfect as a quick snack or party finger food.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for sautéing)
  • 1 large egg, beaten (for sealing and brushing)
  • About 12 pre-made empanada dough discs or refrigerated pie crusts
  • For chimichurri sauce:
  • 1 cup fresh parsley, finely chopped (packed)
  • 2 tablespoons fresh oregano, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (adjust to heat preference)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 8 minutes. Stir in smoked paprika, cumin, oregano, salt, and pepper. Taste and adjust seasoning. Remove from heat and let cool slightly.
  3. In a bowl, combine chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well and set aside to let flavors meld.
  4. Preheat oven to 400°F (200°C). Lay out dough discs on a clean surface. Place about 2 tablespoons (30 g) of beef filling in the center of each disc.
  5. Moisten the edges with beaten egg. Fold the dough over to create a half-moon shape. Press edges together to seal, then crimp with a fork.
  6. Place empanadas on a parchment-lined baking sheet, spacing about 1 inch apart. Brush each with beaten egg for a golden finish.
  7. Bake for 15-18 minutes until golden brown and crisp. Check after 12 minutes to avoid burning.
  8. Remove from oven and let rest for 5 minutes before serving with chimichurri sauce on the side.

Notes

Do not overfill empanadas to prevent bursting during baking. Let the cooked filling cool before assembling to avoid soggy dough. Use cold dough for easier handling and better texture. Egg wash is essential for a golden, crispy crust. Empanadas can be frozen before or after baking; bake from frozen adding a few extra minutes. Leftovers reheat best in the oven to maintain crispness.

Nutrition

Keywords: empanadas, baked empanadas, beef empanadas, chimichurri sauce, crispy snack, party food, easy recipe

Find it online: https://lumalunch.com/crispy-baked-beef-empanadas-with-zesty-chimichurri-sauce-recipe-easy-and-perfect-snacks/