Aug 1, 2019

Beef, Onion and Potato Empanadas with Chimichurri Sauce

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
These flakey South American hand pies are a twist on the classic Argentinean recipe. The golden brown empanadas are filled with ground beef, onion and potato and served with a tangy herb-based dipping sauce.
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This recipe is sponsored by FoodSaver.

These flakey South American hand pies are a twist on the classic Argentinean recipe. The golden brown empanadas are filled with ground beef, onion and potato and served with a tangy herb-based dipping sauce.

In my hometown in Long Valley, New Jersey there is a food truck that comes and parks by a local coffee shop on Thursdays during the warmer months. The owner/chef of The Empanada Lady serves empanadas with many delicious fillings including chorizo and buffalo chicken with Gorgonzola.

The only problem is that she “packs it in” during the winter months, and my family has to stock up in advance so that we can still have the empanadas during the cold weather! We end up ordering extras and freezing them.

Beef, Onion and Potato Empanadas with Chimichurri Sauce

Key Ingredients in This Recipe

  • Potato –  In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light.
  • Spices – The filling is seasoned with a mixture of cumin, paprika, red pepper flakes and oregano.
  • Beef – I use a blend of 85% lean/ 15% fat ground beef. The fat adds flavor to the empanada filling which.
beef, onion and potato empanada filling

How to Make Beef, Onion and Potato Empanadas

For the empanada dough:

  1. Cut the butter into the dry ingredients. Sift flour and salt into a large mixing bowl. Add the butter to the bowl and use a pastry cutter or a fork to cut the butter into the flour. Do this until the mixture resembles rough crumbs and the butter is still in pieces.
  2. Make the wet ingredients. In a small bowl beat together the egg, 1/3 cup ice water and the vinegar until combined. Add the egg mixture to the flour mixture, stirring with a wooden spoon until just incorporated and a shaggy dough forms.
  3. Knead the dough and refrigerate. Turn the dough out onto a lightly floured surface and gather, kneading until the dough comes together. Form dough into a rectangle and wrap in plastic wrap, refrigerating for 1 hour.

To make the filling:

  1. Cook the onion and beef. Heat a large heavy-bottomed pan over medium heat, add the olive oil and heat through. Add the onion and potatoes and sauté until the onions are tender, about 10 minutes. Add the beef and cook until browned all over, breaking the meat up with a wooden spoon.
  2. Season and add potatoes. Season with the cumin, paprika, red pepper and oregano, stirring to combine. Pour in the chicken stock and simmer until the potatoes are tender, about an additional 8 to 10 minutes. Cover and refrigerate until ready to use. If the mixture is chilled it will be easier to fill.
  3. Roll out dough. Divide the dough into 1-ounce pieces and roll into 2-inch diameter balls. Roll each out into a 4½-inch circle and arrange on a lightly floured baking sheet. Working one at a time, moisten the edge of a dough round with water and pile about 2 rounded tablespoons of the filling into the center.
  4. Fill the empanadas. Wrap the dough around the filling to form the empanada, pressing the edges together and pinching little pleats with your fingers or using a fork to crimp the edges together. Repeat with the remaining dough and filling, placing the empanadas on a parchment paper-lined baking sheet.
  5. Vacuum seal and freeze if needed. At this point the empanadas can be vacuum-sealed using the FoodSaver and freeze until ready to serve or baked.
  6. Cook the empanadas. When ready to bake, preheat the oven to 375ºF. Brush the tops with the melted butter and bake until golden brown, about 20 to 25 minutes. Serve immediately with the chimichurri sauce.

For the chimichurri sauce:

  1. Mix the chimichurri. In a small bowl combine the vinegar, garlic and red pepper flakes and let sit for 10 minutes. Finely chop the cilantro, parsley and oregano and add to a medium mixing bowl. Stir the herbs together with the olive oil and vinegar mixture.

Tips and Tricks for This Recipe

  • The filling can be made up to two days ahead of time, but I prefer to fill the empanadas and then freeze them in vacuum-sealed bags.
  • This way I can take them out and bake them as I need them. They make a great snack or meal as they can be stored in the freezer for unexpected guests or when you don’t plan on cooking. These empanadas can also be fried in vegetable oil but I prefer them baked.
Beef, Onion and Potato Empanadas shaped on baking sheet

Why Vacuum Seal

This is where I always turn to FoodSaver. The vacuum seal prevents any air from getting in and keeps the food from getting freezer burn. The food stays fresh longer and can easily be defrosted and cooked. The FoodSaver FM2000 is not only the most trusted brand for your vacuum sealing needs but it also has a 5 year limited warranty and is ETL safety certified.

vacuum sealed empanadas with beef onion and potato

Other Recipes to Try

If you enjoy this beef empanadas recipe, I recommend checking out some of these:

beef, onion and potato empanadas with chimichurri sauce recipe food saver
beef, onion and potato empanadas with chimichurri sauce recipe

Beef, Onion & Potato Empanadas with Chimichurri Sauce

Print Pin
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Serves 18 empanadas

Equipment:

  • FoodSaver FM2000 vacuum sealer

Ingredients:

For the empanada dough:

  • cups all-purpose flour
  • teaspoons kosher salt
  • ½ cup unsalted butter, cut into ½” cubes
  • 1 egg
  • 1 tablespoon white vinegar

For the filling:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium russet potatoes, peeled and diced
  • 1 pound 85/15 ground beef
  • 2 teaspoons cumin
  • 1 tablespoon paprika
  • ½ teaspoon red pepper flakes
  • 1 tablespoon chopped oregano
  • 1 cup chicken stock
  • 3 tablespoons melted unsalted butter

For the chimichurri sauce:

  • ¼ cup red wine vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 packed cup fresh cilantro
  • 1 packed cup flat-leaf parsley
  • ½ packed cup fresh oregano
  • 1 cup extra-virgin olive oil

Instructions:

For the empanada dough:

  • Sift flour and salt into a large mixing bowl. Add the butter to the bowl and use a pastry cutter or a fork to cut the butter into the flour. Do this until the mixture resembles rough crumbs and the butter is still in pieces.
  • In a small bowl beat together the egg, 1/3 cup ice water and the vinegar until combined. Add the egg mixture to the flour mixture, stirring with a wooden spoon until just incorporated and a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and gather, kneading until the dough comes together. Form dough into a rectangle and wrap in plastic wrap, refrigerating for 1 hour.

For the filling:

  • Heat a large heavy-bottomed pan over medium heat, add the olive oil and heat through. Add the onion and potatoes and sauté until the onions are tender, about 10 minutes. Add the beef and cook until browned all over, breaking the meat up with a wooden spoon.
  • Season with the cumin, paprika, red pepper and oregano, stirring to combine. Pour in the chicken stock and simmer until the potatoes are tender, about an additional 8 to 10 minutes. Cover and refrigerate until ready to use. If the mixture is chilled it will be easier to fill.
  • Divide the dough into 1-ounce pieces and roll into 2-inch diameter balls. Roll each out into a 4½-inch circle and arrange on a lightly floured baking sheet. Working one at a time, moisten the edge of a dough round with water and pile about 2 rounded tablespoons of the filling into the center.
  • Wrap the dough around the filling to form the empanada, pressing the edges together and pinching little pleats with your fingers or using a fork to crimp the edges together. Repeat with the remaining dough and filling, placing the empanadas on a parchment paper-lined baking sheet.
  • At this point the empanadas can be vacuum-sealed using the FoodSaver and freeze until ready to serve or baked.
  • When ready to bake, preheat the oven to 375ºF. Brush the tops with the melted butter and bake until golden brown, about 20 to 25 minutes. Serve immediately with the chimichurri sauce.

For the chimichurri sauce:

  • In a small bowl combine the vinegar, garlic and red pepper flakes and let sit for 10 minutes. Finely chop the cilantro, parsley and oregano and add to a medium mixing bowl. Stir the herbs together with the olive oil and vinegar mixture.

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    • No, it was a typo – was missing parentheses! I’ve gone ahead and fixed it for clarification, thank you!!

  1. 5 stars
    Made these for dinner tonight and wow did they turn out well! A beautiful combination of meat, potatoes and just the right amount of spice all wrapped in a delicate dough blanket. This recipe will become a staple for our family!