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Beef-Potato Empanadas With Chimichurri Sauce: A Taste of Buenos Aires

The scent of warm, savory pastries always takes me back to my study abroad days in Argentina. I remember stumbling upon a tiny “panaderia” tucked away on a cobblestone street in Buenos Aires. The owner, a kind woman with flour dusting her apron, would greet me with a smile and a steaming empanada, filled with spiced beef and potatoes. It was the perfect afternoon snack, a comforting and flavorful taste of home away from home, and I’ve been trying to recreate that magic ever since. These beef-potato empanadas, served with a vibrant chimichurri sauce, are my attempt to capture that cherished memory, a little piece of Argentina in every bite.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 12 empanadas
Yield: 12 empanadas
Dietary Type: Dairy-Free (Can be made Gluten-Free with appropriate flour substitution)

Ingredients

For the Filling:

2 teaspoons olive oil
1 lb ground beef
2 medium boiling potatoes, peeled, parboiled for 15 minutes and finely grated
1 large onion, finely chopped
¾ teaspoon ground red chili powder
½ teaspoon ground cumin
Salt & freshly ground black pepper to taste

For the Pastry:

3 ½ cups all-purpose flour (or gluten-free all-purpose flour blend)
2 teaspoons baking powder
1 teaspoon salt
½ cup well-chilled butter, cut into pieces (1 stick)
½ cup vegetable shortening
5-6 tablespoons cold water

For the Chimichurri Sauce:

½ cup olive oil
¼ cup minced fresh parsley
2 tablespoons fresh lemon juice
1 large shallot, minced
1 medium garlic clove, minced
1 teaspoon minced fresh herbs (a combination of oregano, basil, and thyme)
Salt & freshly ground black pepper to taste

Equipment Needed

Large skillet
Large bowl
Rolling pin
5 ½-inch round cutter (can, bowl, or cookie cutter)
Baking sheet
Fork
Medium bowl

Instructions

Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the ground beef and crumble it with a spoon. Stir until the beef begins to lose its red color, about 4 minutes.
Add the grated potatoes, chopped onion, ground red chili powder, ground cumin, salt, and pepper to the skillet with the beef.
Sauté the mixture until the onion begins to soften, about 5 minutes. Be sure to stir occasionally to prevent sticking.
Taste and adjust the seasoning as needed. Once the filling is seasoned to your liking, remove the skillet from the heat and allow the mixture to cool to room temperature. This step is crucial; a hot filling will melt the pastry. The filling can be prepared a day ahead, covered, and refrigerated to save time.
Make the Pastry: In a large bowl, combine the flour, baking powder, and salt.
Cut in the cold butter and vegetable shortening using a pastry blender or your fingertips until the mixture resembles a coarse meal. The smaller the pieces of butter and shortening, the flakier the crust will be.
Gradually mix in the cold water, one tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough, as this will result in a tough pastry.
Gather the dough into a ball and knead it gently until smooth. Let the dough rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll out.
Preheat the oven to 400°F (200°C).
Roll the pastry out on a lightly floured surface to a thickness of about 1/8 inch.
Use a 5 ½-inch round cutter (a can or bowl works well) to cut out circles of dough.
Place 2 tablespoons of the cooled filling in the center of each dough circle.
Fold the dough in half to form a semi-circle, pressing the edges firmly to seal.
Gently curve the empanadas into crescent shapes and crimp the edges with a fork to create a decorative and secure seal. This prevents the filling from leaking out during baking.
Pierce the top of each empanada several times with a fork to allow steam to escape.
Place the empanadas on an ungreased baking sheet.
Bake in the preheated oven until the pastries are light brown, about 15 to 20 minutes. Keep an eye on them, as baking times may vary depending on your oven.
While the empanadas are baking, prepare the Chimichurri Sauce: Combine all the chimichurri sauce ingredients – olive oil, minced fresh parsley, fresh lemon juice, minced shallot, minced garlic, minced fresh herbs, salt, and pepper – in a medium bowl.
Cover the chimichurri sauce and let it stand for at least 3 hours at room temperature to allow the flavors to meld.
Serve the empanadas hot, passing the chimichurri sauce separately.

Expert Tips & Tricks

For a Flakier Crust: Ensure the butter and shortening are very cold. You can even chill the flour for 30 minutes before starting. Also, handle the dough as little as possible.
Preventing a Soggy Bottom: Make sure the filling is completely cooled before assembling the empanadas.
Egg Wash for Extra Shine: For a golden-brown and glossy finish, brush the empanadas with a beaten egg before baking.
Make-Ahead Tip: The assembled empanadas can be frozen before baking. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding about 5-10 minutes to the baking time.
Adjusting the Spice Level: If you prefer a milder flavor, reduce the amount of chili powder. For more heat, add a pinch of cayenne pepper to the filling.

Serving & Storage Suggestions

Serve these beef-potato empanadas hot straight from the oven, accompanied by a generous spoonful of chimichurri sauce. They make a wonderful appetizer, light lunch, or snack.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, but the crust may become softer. Freezing fully baked empanadas is also an option, and they should last for about 2-3 months if properly stored.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	472 kcal	N/A
Calories from Fat	288 kcal	N/A
Total Fat	32.1 g	49%
Saturated Fat	11 g	54%
Cholesterol	46 mg	15%
Sodium	353.2 mg	14%
Total Carbohydrate	34.5 g	11%
Dietary Fiber	1.7 g	6%
Sugars	0.9 g	3%
Protein	11.6 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free Empanadas: Use a gluten-free all-purpose flour blend in the pastry. Ensure the blend contains xanthan gum for binding.
Vegetarian Empanadas: Substitute the ground beef with cooked lentils or black beans for a vegetarian option. Add extra vegetables like bell peppers, corn, or zucchini to the filling.
Spicy Chimichurri: Add a pinch of red pepper flakes or a finely chopped jalapeño to the chimichurri sauce for an extra kick.
Different Herbs: Experiment with different herbs in the chimichurri sauce, such as cilantro, mint, or parsley.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. Allow it to come to room temperature before rolling out.

Q: Can I use pre-made pie crust?
A: Yes, you can use store-bought pie crust to save time, but homemade dough will yield a flakier and more flavorful result.

Q: How do I prevent the filling from leaking out?
A: Ensure you press the edges of the empanadas firmly to seal and crimp them with a fork. Also, make sure the filling is not too wet.

Q: Can I bake these in an air fryer?
A: Yes, you can bake the empanadas in an air fryer at 375°F (190°C) for about 12-15 minutes, or until golden brown. Be sure to arrange them in a single layer.

Q: Is there any good dipping sauce I could serve other than chimichurri?
A: A creamy cilantro-lime sauce or a spicy aioli would also pair well with these empanadas.

Final Thoughts

These beef-potato empanadas with chimichurri sauce are a delightful culinary adventure, bringing a taste of Argentina to your kitchen. Don’t be intimidated by the multiple steps; the process is well worth the effort. Feel free to adapt the recipe to your own preferences and share your creations with friends and family. Consider pairing these empanadas with a crisp Argentinian Malbec for a truly immersive experience. Now, go ahead and give it a try – I’m sure you’ll love them!

Beef-Potato Empanadas With Chimichuri Sauce Recipe