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No. 0357 Argentine Free recipe

Baked Argentine Beef Empanadas with Chimichurri

Buttery pastry half-moons with a braided repulgue edge hold hand-cut beef, onion, paprika, olives and hard-boiled egg, the way cooks in Tucuman and Buenos Aires make them. They bake to a blistered golden brown, and a tiny cup of garlicky chimichurri on the side brings a sharp green kick.

4.2 from 1,421 cooks

Four baked crimped empanadas on a wooden board with a small cup of chimichurri
Photo: Daniel Torobekov on Pexels
Prep
50 min
Cook
25 min
Total
1 hr 15 min
Serves
6
Level
Medium
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Method 5 steps

  1. Cook the onions in olive oil over medium heat for 8 minutes until soft. Add the beef, paprika, cumin and salt and cook 6 minutes until just browned. Cool completely, then fold in the eggs and olives.

  2. Stir parsley, garlic, extra-virgin olive oil, vinegar, pepper flakes and a pinch of salt together for the chimichurri and let it sit while you shape.

  3. Place 2 tbsp filling on each disc, fold into a half-moon and press the edges. Fold the edge over itself in small overlapping twists to crimp.

  4. Arrange on a parchment-lined sheet, brush with beaten egg and bake at 400 F for 20 to 25 minutes until deep golden with darker blistered spots.

  5. Cool 5 minutes on a board and serve with the chimichurri.

Tap a step to mark it done.

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