1 hour 5 min serves 8-10

Argentinian Beef Empanadas with Chimichurri

Cumin, smoked paprika, garlic, spice our ground beef perfectly and the chimichurri sauce will transport you straight to Argentina!

PREP: 30 min. ACTIVE: 35 min. DIFFICULTY Hard


  • 1 Pre 95% Ground Beef
  • 1 tbsp. Grapeseed oil or coconut oil
  • 1 yellow onion, diced
  • 1 jalapeno, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 c. cotija cheese, shredded
Empanada Dough: 
  • 3 c. all-purpose flour, extra for dusting (*Paleo Substitute: 2 c. cassava flour & 1 c. almond flour)
  • 1 tsp. garlic powder
  • 1 1/2 sticks salted butter, cold cut into cubes
  • 1 egg, beaten
  • 1/2 c. water
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 tbsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 c. olive oil
  • 1/4 c. lemon juice
  • 4 cloves garlic
  1. Filling: In a large skillet, brown ground beef on medium-high heat until no pink remains. Drain and set aside.
  2. In the same pan, sauté onion, jalapeno, and red bell pepper until soft and translucent.
  3. Add garlic and spices. Stir for 1 minute.
  4. Add ground beef back into the pan. Stir until well combined. Set aside.
  5. Dough: Preheat oven to 450.
  6. In a food processor, pulse flour and garlic powder.
  7. Add in butter and pulse until the flour comes together in little balls.
  8. Add water and egg. Pulse until dough starts to form.
  9. Run on low until the dough comes together completely.
  10. Roll onto a floured surface. Form into two flat disks.
  11. Use immediately or wrap in plastic and put it in the refrigerator until ready to use. Pull out 30 minutes prior to use.
  12. Empanadas: Roll dough out to 1/8 inch thick.
  13. Cut out 6-inch empanada circles.
  14. Place onto a parchment-lined baking sheet.
  15. Fill each circle by holding in your hand like a taco.
  16. Fill with cheese and ground beef filling.
  17. Pinch edges together and lay back on the parchment.
  18. Brush with egg wash. Egg wash is 1 egg beaten with a little water.
  19. Bake for 20-25 minutes.
  20. Chimichurri: Place all ingredients in a food processor.
  21. Run on low until combined but still a bit chunky.
  22. Serve with warm empanadas!
  23. Tip from Chef Sarah: Every oven is different. If you aren't getting a golden-brown crust, turn up the heat or cook a little bit longer. 


    Amount per 100g

    Recipe developed by   Chef Sarah Russo