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Crispy Beef and Cheese Empanadas Recipe with Easy Fresh Chimichurri Sauce

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Golden, crunchy empanadas stuffed with savory beef and melty cheese, paired with a fresh, herbaceous chimichurri sauce. A quick and satisfying recipe perfect for weeknights or gatherings.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¾ cup (180ml) cold water
  • 1 large egg (for egg wash)
  • 1 pound (450g) ground beef (preferably 80/20)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100g) shredded mozzarella or mild cheddar cheese
  • 2 tablespoons olive oil (for sautéing)
  • 1 cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • Salt to taste

Instructions

  1. Make the dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Slowly add the cold water, mixing gently until a dough forms. Don’t overwork it. Wrap the dough in plastic and chill for at least 30 minutes.
  2. Prepare the filling: While the dough chills, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Cook the beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes. Season with smoked paprika, cumin, salt, and pepper. Taste and adjust seasoning if needed. Remove from heat and let cool slightly.
  4. Mix in cheese: Once the beef mixture is warm but not hot, fold in the shredded cheese so it starts to melt through.
  5. Roll out the dough: On a lightly floured surface, roll the dough out to about ⅛ inch (3 mm) thickness. Use your cutter or a bowl to cut out circles approximately 5-6 inches (12-15 cm) in diameter.
  6. Fill and seal: Place about 2 tablespoons of the beef and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges together, then crimp with a fork to seal well and prevent leaks.
  7. Apply egg wash: Beat the egg and brush the tops of each empanada. This will give you that beautiful golden, crispy finish.
  8. Bake: Arrange empanadas on the baking sheet and bake at 400°F (200°C) for 20-25 minutes or until golden brown and crispy.
  9. Make the chimichurri: While empanadas bake, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt in a bowl or food processor. Stir or pulse to combine but keep some texture.
  10. Serve: Let empanadas cool slightly before serving with a generous spoonful of fresh chimichurri on the side.

Notes

If dough feels too sticky, sprinkle a bit more flour but avoid overdoing it to prevent tough empanadas. For juicier filling, add a splash of beef broth during cooking. Dough can be made a day ahead and chilled. Empanadas can be shallow fried instead of baked for a richer texture. Chimichurri sauce benefits from resting to meld flavors. Freeze empanadas before baking for later use; bake from frozen adding 5-7 minutes.

Nutrition

Keywords: empanadas, beef empanadas, cheese empanadas, chimichurri sauce, crispy empanadas, Argentinian recipe, easy empanadas, party food, finger food

Find it online: https://tastypierecipes.com/crispy-beef-and-cheese-empanadas-recipe-with-easy-fresh-chimichurri-sauce/