Empanadas with Chimichurri Sauce
There’s nothing quite like biting into a golden, flaky empanada stuffed with savory goodness and dipping it into a vibrant chimichurri sauce that bursts with fresh herbs and tangy zest.
These Empanadas with Chimichurri Sauce are your ticket to an easy yet show-stopping meal or appetizer!
Whether you’re hosting game night, prepping for a picnic, or just craving something cozy and comforting, this recipe is here to save the day.
Plus, it’s packed with shortcuts so even beginner cooks can pull it off without breaking a sweat.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prepare the Filling
Heat a splash of olive oil in a skillet and sauté finely chopped onions and garlic until they’re soft and fragrant. Add your protein of choice—whether it’s ground beef, chicken, or a plant-based alternative—and cook until browned and crumbly.
Stir in spices like cumin, smoked paprika, and chili powder to give the filling its signature depth and warmth. Once everything is well combined and cooked through, remove it from the heat and let it cool completely. Cooling the filling ensures the empanadas won’t get soggy during assembly.
Step 2: Roll Out the Dough
If you’re using store-bought dough, let it come to room temperature for easier handling. For homemade dough, roll it out on a lightly floured surface until it’s smooth and even. Cut the dough into equal-sized circles, about the size of a small plate, ensuring they’re large enough to hold a generous spoonful of filling.
Keep the unused dough covered with a damp cloth to prevent it from drying out while you work. The key here is to roll the dough thin enough for a crispy texture but sturdy enough to hold the filling without tearing.
Step 3: Assemble the Empanadas
Place a spoonful of the cooled filling onto one half of each dough circle, leaving a border around the edges to seal them properly. Be careful not to overfill, as this can make sealing difficult and cause leaks during baking. Fold the dough over the filling to create a half-moon shape, pressing the edges together gently with your fingers.
Use the tines of a fork to crimp and seal the edges tightly, creating a decorative pattern that also ensures the filling stays securely inside. For an extra golden finish, brush the tops lightly with an egg wash made from beaten egg and a splash of water.
Step 4: Bake Until Golden
Preheat your oven to a high temperature to achieve that irresistible golden crust. Arrange the assembled empanadas on a parchment-lined baking sheet, spacing them evenly so they have room to puff up and crisp.
Pop them into the oven and bake until the dough turns a deep golden brown and the edges are slightly blistered.
Step 5: Prepare the Chimichurri Sauce
While the empanadas are baking, turn your attention to making the star of the show: the chimichurri sauce. Start by finely chopping fresh parsley leaves until you have a generous heap of bright green goodness. Add minced garlic to the mix—its pungency will mellow slightly once combined with the other ingredients, but it’ll still pack a punch.
In a mixing bowl, whisk together red wine vinegar and olive oil, creating a tangy, rich base for the sauce. Stir in the parsley and garlic, then season with a pinch of red pepper flakes for a subtle kick (optional, but highly recommended!). Taste as you go, adjusting the seasoning with salt and pepper until the flavors pop.
Step 6: Serve and Enjoy!
Once the empanadas are baked to perfection, let them cool slightly before serving. Arrange them on a platter or individual plates, accompanied by a small bowl of the vibrant chimichurri sauce.
Whether you’re enjoying these as a snack, appetizer, or main dish, they’re sure to bring smiles to everyone at the table. Pair them with a simple salad or roasted veggies for a complete meal.
Pro Tips
- Use store-bought pie crust or puff pastry for a quick shortcut if making dough feels intimidating.
- Chill the assembled empanadas for 15 minutes before baking to prevent leaks during cooking.
- Double the chimichurri recipe—it’s amazing on grilled meats, roasted veggies, and sandwiches!
Storage
- Store leftover empanadas in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
- Freeze unbaked empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Empanadas with Chimichurri Sauce
Description
These savory empanadas are stuffed with spiced beef (or your choice of filling) and baked to golden perfection, then paired with a vibrant homemade chimichurri sauce bursting with fresh herbs and tangy zest. Perfect for any occasion, they’re easy to make and impossible to resist!
Ingredients
For the Empanadas:
For the Chimichurri Sauce:
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until softened. Stir in ground beef, breaking it apart with a spoon. Cook until browned.
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Season the beef with cumin, smoked paprika, chili powder, salt, and pepper. Remove from heat and let cool.
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Roll out the dough into 6-inch circles. Place 2 tablespoons of filling on one side of each circle. Fold the dough over and press the edges with a fork to seal. Brush the tops with egg wash.
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Arrange the empanadas on the prepared baking sheet. Chill for 15 minutes.
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Bake for 20–25 minutes, or until golden brown.
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Meanwhile, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Mix well.
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Serve the empanadas hot with chimichurri sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Feel free to customize the filling with ingredients like cheese, spinach, or mushrooms.
- If using puff pastry, ensure it’s thawed according to package instructions.
- For a vegan version, skip the egg wash and use plant-based fillings.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
