How to make classic beef empanadas with chimichurri dipping sauce and flaky pastry for handheld, savory snacks ideal for picnics, parties, and casual meals.
A comprehensive guide to crafting traditional beef empanadas with a vibrant chimichurri dip, featuring flaky pastry, perfectly seasoned filling, and guidance for baking or frying to suit picnics, gatherings, and everyday meals.
The art of empanadas blends simple pantry staples with a touch of regional technique. Start by choosing a robust beef filling: ground or finely chopped chuck, onion, garlic, cumin, paprika, and a splash of tomato for depth. Let the meat brown slowly to render fat and concentrate flavors, then fold in grated potato or masa harina for body. Cool the mixture so it stiffens enough to hold its shape in pastry. Meanwhile, prepare a buttery, flaky dough screen by cutting cold fat into flour with a pinch of salt and ice-cold water until a shaggy mass forms. Chill, then roll thin. Assemble by spooning filling into rounds, folding, sealing, and venting with a gentle pinch.
For pastry texture, develop a contrast between crisp exterior and tender interior. Roll each dough round to about 1/8 inch thickness and cut evenly. Spoon a generous, but not overfilled, mound of filling onto half of each circle, leaving a clear border to seal. Use a fork or a traditional crimp along the edge to ensure a sturdy seal that won’t separate during frying or baking. Rest the formed empanadas briefly to relax the dough; this keeps edges from tearing when heated. If frying, preheat oil to 350 degrees Fahrenheit and fry in batches until golden. If baking, brush with egg wash and bake at 400 degrees until deeply bronzed.
Texture contrasts and careful seasoning define classic empanadas.
Chimichurri emerges as the perfect partner for beef empanadas, offering brightness that counters the richness of meat and pastry. In a jar, whisk parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil until the mixture gleams with emerald oil. Rest it for 15 minutes to meld sharp edges into a cohesive sauce. Fine-tune with lemon juice for lift, or add a whisper of cilantro for a softer green note. Serve alongside hot empanadas so the dipping oil seeps into the pastry’s flakiness. The color contrast alone invites diners to reach for more, while the tang balances the savoriness without overpowering it.
The dipping sauce can be customized with heat or brightness to suit crowds. Start with a standard parsley-garlic chimichurri base, then offer add-ins: a touch of honey for balance, a dash of smoked paprika for depth, or a whisper of lime zest for citrus zing. If you prefer a dairy-free option, skip any butter-like emulsions and rely on the olive oil’s lipids to carry the herbaceous notes. A cooler, yogurt-based version can be served for those who favor creaminess without sacrificing the herb-forward profile. Present the sauce in small bowls with fresh herbs sprinkled on top for a vibrant finish.
Practical tips ensure consistent results across cooking methods.
To elevate texture, experiment with a blend of flours in the dough. Combine all-purpose flour with a small percentage of cornmeal or masa harina to introduce a delicate crunch and a subtle maize aroma that pairs well with the beef. Chill the dough thoroughly before rolling to ensure clean, even layers. When sealing, press firmly to eliminate air pockets that could burst during cooking. For a neater appearance, use a small ring to cut consistent rounds, then brush the tops with a light egg wash. This technique yields uniform color and a professional finish that’s visually appealing at picnics and parties.
Flavor development in the filling benefits from a short, warm soffritto. Sauté onion, garlic, and oregano in a thin layer of olive oil until the onion becomes translucent and sweet. Add the beef with a pinch of salt, then simmer gently until the meat releases its juices and reduces. Stir in paprika, cumin, pepper, and a touch of tomato paste for umami. Allow the mixture to cool completely so the filling remains cohesive inside the pastry. A gentle drizzle of chicken stock or water can prevent drying during cooking, keeping each bite juicy without compromising structure.
Savory pastries designed for picnics and parties, made with care.
When you plan to fry, maintain oil temperature and work in small batches to avoid temperature drops. Drain finished empanadas on paper towels to remove excess oil and keep the pastry crisp. For baked versions, chill assembled empanadas on a tray before placing in the oven; this helps maintain the shape and prevents gaps along the seams. Rotate halfway through to achieve uniform browning on all sides. A quick egg wash finish yields a lacquered surface that gleams as it cools, signaling a ready-to-eat snack with professional polish. Serve hot to highlight the pastry’s flakiness and the filling’s juiciness.
Offering a minimalist plating approach can elevate the meal. Arrange empanadas in a shallow basket or on a rustic board with the chimichurri in a small, wide-mouthed jar. Include a few citrus wedges for color and acidity to cut through fat on contact. Add a light salad of greens, sliced radishes, and fresh herbs to provide textural variety and a refreshing palate cleanser between bites. For gatherings, prepare a large tray ahead of time and keep warm with a low oven, so you can replenish chips, fresh lemons, or herbs as guests snack. The result is an approachable, shareable snack that travels well.
Practical mise en place and timing for smooth cooking sessions.
If you’re targeting a casual meal, consider a hybrid method: bake the empanadas until almost fully cooked, then finish with a brief fry or broil to develop surface texture. This approach reduces oil use while preserving the signature crunch. Don’t overfill; a modest amount ensures the seal holds under heat and the juices stay inside. Keep the pastry cool during assembly to prevent softening before cooking. A light dusting of flaky salt after baking adds a subtle finish that enhances the overall flavor profile. The goal is to deliver a satisfying bite from crust and filling alike.
Freeze-ahead practicality is a bonus for entertaining. Assemble uncooked empanadas on a tray, then freeze flat. Once solid, transfer to a bag for long-term storage. When ready to bake, add a few extra minutes to the cooking time and monitor for even browning. This method keeps the dough from becoming soggy and preserves the filling’s moisture. Reheat only once for best texture. The chimichurri should be prepared fresh or thawed to maintain its bright herbaceous punch.
A reliable mise en place keeps the kitchen calm and organized. Gather all ingredients before you begin: dough components, beef filling, and the chimichurri sauce. Have bowls for the finished empanadas and a separate dish for any leftover scraps. Clean as you go to avoid cross-contamination and to keep everything within reach. Set up a cooling rack to ensure the pastry remains crisp after frying or baking. A timer helps you track the exact browning stage, and a small brush keeps egg wash even across all pastries, delivering uniform color and glossy appeal.
Finally, tasting and adjustments round out the process. Once the empanadas are ready, test one to confirm the balance of salt, spice, and acidity. If needed, tweak with a pinch more cumin or paprika, or a touch more vinegar in the chimichurri. Record the exact measurements you used so you can replicate or improve next time. For gatherings, provide a few dipping options beyond chimichurri—such as a cooled yogurt sauce or a bright pico de gallo—to offer guests a range of textures and flavors. With practice, these empanadas become a dependable crowd-pleaser.
