Che Empanadas Authentic Argentine Beef Empanadas with Chimichurri
Recipe Introduction: Craving Argentine Flavors?
Ever get that wanderlust? Want to be transported to Argentina? I know I do! This argentine beef empanadas with chimichurri recipe is your ticket.
It is truly a taste of Buenos Aires, perfect for any occasion.
A Taste of Tradition
These traditional argentine empanadas are no ordinary snack. The beef empanada recipe has roots deep in Argentine culture. Argentine cuisine is known for bold flavors, and this dish delivers.
It blends a savory ground beef filling recipe with a zesty chimichurri sauce recipe .
This recipe is medium difficulty, taking about 1 hour and 15 minutes. This easy empanada recipe yields about 12 empanadas, perfect for sharing.
Why You'll Love This
Honestly, these beef empanadas with homemade dough are just amazing . The flaky dough, the savory filling, the vibrant chimichurri...it's a party in your mouth! The parsley in the chimichurri is rich in antioxidants.
Enjoy these as argentine appetizers at your next gathering or as a satisfying meal.
Now, let's talk ingredients! The magic of the empanada dough recipe starts with flour, salt, and butter.
Alright, let’s talk ingredients for these amazing Argentine beef empanadas with chimichurri ! It's all about quality here. Getting the right stuff makes all the difference.
Trust me, I’ve had my fair share of empanada mishaps. It's a lot better with the right products.
Ingredients & Equipment
Main Ingredients
Here's the lowdown on what you'll need.
For the Empanada Dough:
- All-purpose flour: 2 ½ cups (300g) . Get that all-purpose flour ready.
- Salt: 1 teaspoon (6g) . Can't forget the salt!
- Cold unsalted butter: ½ cup (115g) , cubed. Seriously, keep it COLD . It’s crucial for that flaky crust. Soft butter is the enemy.
- Ice water: ½ cup (120ml) . Yep, ice COLD water too.
- Large egg: 1, beaten. This is for that beautiful golden egg wash.
For the Ground Beef Filling Recipe:
- Olive oil: 1 tablespoon (15ml) .
- Yellow onion: 1 medium, finely chopped (approx. 1 cup/150g ).
- Red bell pepper: 1 medium, finely chopped (approx. 1 cup/150g ).
- Ground beef: 1 pound (450g) , lean. high-quality ground beef will give you the best flavor. Look for a good marbling.
- Garlic: 2 cloves, minced. Fresh garlic is always best.
- Ground cumin: 1 teaspoon .
- Smoked paprika: 1 teaspoon . This adds a wonderful smoky depth.
- Dried oregano: ½ teaspoon .
- Red pepper flakes: ½ teaspoon (optional). For a little kick!
- Beef broth or water: ½ cup (120ml) .
- Raisins: ¼ cup (60g) (optional). Trust me, it works.
- Chopped green olives: ¼ cup (60g) (optional). Adds a salty bite.
- Hard boiled eggs: 2, chopped. This makes it even better!.
- Salt and pepper: To taste.
For the Chimichurri Sauce Recipe:
- Fresh parsley: 1 cup (packed) , finely chopped.
- Fresh oregano: ¼ cup , finely chopped.
- Garlic: 2-3 cloves, minced.
- Red wine vinegar: ¼ cup .
- Extra virgin olive oil: ½ cup . Use good quality olive oil for the best flavor.
- Red pepper flakes: 1 teaspoon (or more, to taste).
- Salt and pepper: To taste.
Seasoning Notes
Okay, so the cumin and smoked paprika are essential . They give that authentic Argentine taste. Play around with the red pepper flakes to get your heat level right.
If you don't have red wine vinegar, white wine vinegar works too.
Equipment Needed
You really don’t need fancy stuff. I mean, I don't.
- Large mixing bowl.
- Food processor (optional). Makes the dough easier.
- Large skillet.
- Rolling pin.
- 3-4 inch round cookie cutter or bowl.
- Baking sheet.
- Parchment paper.
- Pastry brush.
If you don’t have a cookie cutter, a bowl works fine. Just use what you've got.
Let's Talk Argentine Beef Empanadas with Chimichurri, Yeah?
Right, so let’s dive into how to make these amazing Argentine beef empanadas with chimichurri . Oh my gosh, they're so good.
Think of it as a little party in your mouth, a taste of genuine Argentine cuisine . Seriously, imagine biting into a flaky, golden pastry filled with savory, spiced beef and then bam that zingy, herby chimichurri sauce recipe hits you.
Pure bliss.
Prep Like a Pro
Okay, first things first: the mise en place , alright? Chop your onion and bell pepper. Get your spices measured out.
Having everything ready makes cooking so much smoother. My secret weapon? I chop everything while listening to my favourite podcast.
Honestly, it's like having a little mate in the kitchen. And, hey, when handling raw beef, always remember the basics: wash your hands and your surfaces after to avoid any dramas.
We're going for flavour explosions, not hospital visits, you know?
Let's Get Cooking!
- Heat olive oil in a skillet. Sauté chopped onion and bell pepper until soft.
- Add ground beef. Cook until browned. Drain any excess fat.
- Stir in minced garlic, cumin, smoked paprika, oregano, and red pepper flakes (if you're feeling spicy).
- Add beef broth, raisins, and olives. Simmer until liquid is absorbed. Let cool slightly. Mix in those chopped hard boiled eggs.
- Roll out your empanada dough recipe on a floured surface. Cut into circles.
- Place a spoonful of ground beef filling recipe in each circle. Not too much, or they'll burst!
- Fold and crimp the edges to seal. Brush with beaten egg.
- Bake at 375° F ( 190° C) for 25- 30 minutes , until golden brown.
Top Tips from Yours Truly
Honestly, the biggest secret is keeping that butter super cold when making the homemade empanadas dough. If it gets too warm, you won't get that lovely flaky crust.
I even pop my flour in the freezer for like 15 minutes before I start. It makes a difference, trust me.
If you're short on time (we've all been there), store-bought pastry will do the trick, but making it from scratch is totally worth the extra effort.
It will make the beef empanadas with homemade dough much more richer in flavour. A mistake to avoid is overfilling the empanadas.
It's tempting, I know, but they'll just explode in the oven and that's just sad. Easy empanada recipe , isn't it?
These also make great Argentine appetizers . If you want to prep ahead, you can make the filling a day in advance.
Just keep it in the fridge. Then, on the day, just assemble and bake. Now get to making the best and most traditional argentine empanadas !
Recipe Notes for Awesome Argentine Beef Empanadas with Chimichurri
Alright, let's dive into the nitty gritty to make these Argentine beef empanadas with chimichurri a total success! Think of these as the secret sauce for turning a good beef empanada recipe into something truly special.
How To Serve Your Beef Empanadas
Presentation matters, you know? For plating, think rustic. Place a few warm homemade empanadas on a wooden board. Drizzle generously with that vibrant chimichurri sauce recipe .
A small bowl of extra sauce for dipping is always a good shout.
As for sides, keep it simple. A crisp green salad with a light vinaigrette cuts through the richness. Fancy a drink? A glass of Malbec, the iconic Argentine wine, is perfect .
Or even a cold beer will do the trick! These Argentine appetizers are the best, honestly.
Tips and Tricks for Keeping Empanadas Fresh
So you've made a big batch of these beauties. Now what? Let's talk storage.
- Fridge: Cooked empanadas will happily chill in the fridge for up to 3 days. Just pop them in an airtight container.
- Freezer: For longer storage, freeze them. Wrap each empanada individually in cling film, then put them in a freezer bag. They'll keep for up to 2 months. Defrost fully before reheating.
- Reheating: To reheat, bake them in a preheated oven at 350° F ( 175° C) for about 10- 15 minutes, until heated through and the crust is crispy again. You can also use an air fryer for a faster option.
Switching Things Up: Beef Empanada Recipe Variations
Want to put your own spin on these easy empanada recipe ? Go for it!
- Dietary: For a gluten-free version, use a gluten-free empanada dough recipe. Loads of options available these days.
- Seasonal: During autumn, try adding a bit of pumpkin puree to the ground beef filling recipe for a warming, seasonal twist.
A Little Bit About Nutrition
Okay, let's keep this simple. Each beef empanada recipe is roughly 350-400 calories. They're packed with protein, which is great for keeping you full.
The herbs in the chimichurri sauce recipe also offer vitamins and antioxidants. These flavors make the traditional argentine empanadas special.
So there you have it. Everything you need to tweak and perfect these beef empanadas with homemade dough . Don't be afraid to experiment and have some fun!
Now, get cooking! These argentine beef empanadas with chimichurri will transport your tastebuds, I swear. These flavors make the argentine cuisine worth it. Enjoy!
Frequently Asked Questions
Okay, so how do I store leftover Argentine beef empanadas with chimichurri? Can I make them ahead of time?
Absolutely! Baked empanadas can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them after baking; just let them cool completely first. For the best results, reheat them in the oven at 350°F (175°C) until warmed through, this will help keep them crispy.
The chimichurri is best served fresh, but can be stored in the fridge for up to 2 days the flavors will meld beautifully!
I'm a bit of a spice wimp. Can I make Argentine beef empanadas with chimichurri less spicy?
You bet! The heat primarily comes from the red pepper flakes in both the beef filling and the chimichurri. Simply reduce the amount or omit them altogether. You can always add a pinch of smoked paprika for a smoky flavour without the kick.
Consider using a mild bell pepper instead of a jalapeño, and adjust the spices to your liking cooking should be fun, not a fire drill!
My dough keeps tearing when I try to assemble the empanadas. What am I doing wrong?
Tearing dough is a common issue! It usually means the dough is either too dry or hasn't been rested enough. Make sure you're adding the ice water gradually while making the dough, and that you chill it for at least 30 minutes (or even longer) before rolling it out this allows the gluten to relax.
Also, don't roll the dough too thin, as this can also make it more fragile. Practice makes perfect, so don’t give up!
Can I use store-bought dough for these Argentine beef empanadas with chimichurri to save time?
Of course! While homemade dough is delicious and adds that extra bit of "wow" factor, store-bought pie crust or empanada discs are perfectly acceptable, especially when you're short on time. Just make sure to buy a good quality brand, and let it come to room temperature slightly before unrolling for easier handling.
You'll still get that fantastic Argentine flavor from the filling and chimichurri! Think of it as the "ready-made" version of having your cake and eating it too.
Is there a way to make these Argentine beef empanadas healthier?
Definitely! To lighten them up, use lean or extra lean ground beef. You could also incorporate more vegetables into the filling, like diced carrots or zucchini. When it comes to the dough, you could experiment with a whole wheat flour blend or even try baking instead of frying for less fat.
Small changes can make a big difference!
What are some good variations for the filling in these Argentine beef empanadas with chimichurri?
The filling is really where you can get creative! Some popular additions include chopped hard boiled eggs (a traditional ingredient!), raisins for a touch of sweetness, and green olives for a briny kick. You could also add some diced potatoes or sweet potatoes for a heartier filling.
Feel free to experiment with different spices like cumin, smoked paprika, or even a pinch of cinnamon for a unique twist!
Che Empanadas Authentic Argentine Beef Empanadas
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 375 |
|---|---|
| Fat | 22.5g |
| Fiber | 2.5g |
