Beef, Onion & Potato Empanadas with Chimichurri Sauce

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.

Course Appetizer

Cuisine South American

Keyword beef, empanada, ground beef, potato, sauce

Prep Time 1 30

Cook Time 30

Servings empanadas

Calories 319kcal

Equipment

FoodSaver FM2000 vacuum sealer

Ingredients

For the empanada dough:

2¼ cups all-purpose flour
1½ 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

US Customary - Metric

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.

Nutrition