Baked Beef Empanadas with Chimichurri
Flaky baked empanadas stuffed with cumin-spiced beef, olives, and garlic, served warm with a bright parsley chimichurri for dipping.
This version of the classic hand pie skips deep frying in favor of a hot oven, which keeps the kitchen cooler without sacrificing a crisp, golden crust. Studding the beef filling with chopped green olives adds little bursts of salty brine against the savory meat. A quick parsley chimichurri on the side gives every bite a fresh, garlicky lift.
Ingredients
Method
Tap a number to mark a step donePulse flour and kosher salt in a food processor, then add cold butter and pulse until the mixture looks like coarse crumbs; drizzle in ice water and pulse just until the dough clumps together.
Turn the dough onto a floured surface, shape into a disk, wrap, and chill for at least 30 minutes while you make the filling.
Cook the ground beef, onion, and 2 cloves of the garlic in a skillet over medium heat for 8 minutes, breaking up the meat, until browned and the onion softens.
Stir in the cumin and green olives, season with salt, and cook 2 minutes more, then cool the filling slightly.
Roll the dough to 1/8 inch thick and cut into 5-inch rounds; spoon filling onto each round, fold into a half moon, and crimp the edges with a fork.
Arrange the empanadas on a parchment-lined baking sheet, brush with beaten egg, and bake at 400F for 22 to 25 minutes until deeply golden.
Meanwhile, whisk together parsley, the remaining garlic clove, red wine vinegar, and olive oil for the chimichurri.
Serve the warm empanadas on a board with the chimichurri for dipping.
Kitchen note
Chill the dough well before rolling; a cold, firm dough is much easier to crimp tightly and keeps the filling from leaking out during baking.
