Mouthwatering Beef-Potato Empanadas Recipe

Welcome to my recipe for delicious beef-potato empanadas with chimichurri sauce! As a chef who specializes in Brazilian and American cuisine, I have to say that these empanadas have a special place in my heart. They are the perfect combination of savory beef and tender potatoes wrapped in a flaky crust, served with a zesty garlic and herb chimichurri sauce.

Empanadas are a traditional food found throughout Latin America, but this recipe puts a unique twist on the classic by incorporating American-style ingredients like ground beef and potatoes. The result is something truly special—a fusion dish that will transport your taste buds on an exciting culinary journey.

I must warn you though: this recipe does require a bit of prep work, but trust me, it’s worth it. I’ll guide you through every step, so don’t worry if you’re new to making empanadas. And if you’re an experienced cook looking for something new to try, then this recipe is perfect for you too!

So let’s get started on making some delicious beef-potato empanadas with chimichurri sauce that your whole family will love.

Why You’ll Love This Recipe

Beef-Potato Empanadas With Chimichuri Sauce
Beef-Potato Empanadas With Chimichuri Sauce

Are you looking for a mouthwatering snack or appetizer to impress your guests or family without spending hours in the kitchen? Look no further than these Beef-Potato Empanadas with Chimichurri Sauce.

These empanadas are filled with perfectly seasoned ground beef and boiled potatoes, wrapped in a flaky, buttery crust that adds a satisfying crunch with every bite. And the real star of the show is the homemade chimichurri sauce, bursting with tangy flavors of fresh herbs, garlic, lemon juice, and olive oil.

Not only are these empanadas delicious, but they are also easy to make and can be customized to fit your taste preferences. Swap out the beef for chicken or cheese, or add some red pepper flakes for an extra kick. And if you’re feeling adventurous, try experimenting with different dipping sauces to elevate this dish even further.

Serve these empanadas as a snack or appetizer at your next gathering or enjoy them as a light lunch or dinner. The possibilities are endless with this versatile recipe.

So why will you love this recipe? It’s simple yet impressive, flavorful yet customizable, and sure to please even the most discerning taste buds. Give it a try and taste for yourself why this recipe is sure to become a new favorite in your kitchen.

Ingredient List

 The perfect bite-sized snack for any occasion.
The perfect bite-sized snack for any occasion.

Here are the ingredients you will need to make this delicious beef-potato empanada recipe with chimichurri sauce.


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • ⅓ cup vegetable shortening
  • 3 tbsp butter, unsalted and chilled
  • Cold water


  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 medium boiling potatoes, peeled and cut into cubes
  • 1 lb. ground beef
  • Olive oil
  • Salt to taste
  • Ground cumin (optional)
  • Red chili powder (optional)

Chimichurri Sauce:

  • 1 shallot or small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 packed cup fresh parsley leaves, finely chopped
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • Red pepper flakes or ground chili powder to taste
  • 1/2 cup olive oil

Note: For a spicier option, you can use red pepper flakes or ground chili powder. If you prefer a milder taste then omit it completely.

The Recipe How-To

 Crispy, savory pockets of deliciousness.
Crispy, savory pockets of deliciousness.

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour and 25 minutes

Yield: Makes 20 empanadas


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup vegetable shortening
  • ¼ cup butter, softened
  • ½ cup cold water


  1. In a large bowl, combine the flour, salt, and baking powder.
  2. Add the shortening and butter and use a pastry cutter to mix until the mixture resembles coarse sand.
  3. Add the cold water slowly and knead the dough for a few minutes until it is smooth and slightly sticky.
  4. Cover the dough with plastic wrap and refrigerate for at least an hour.


  • Using cold water is key to making a flaky dough.
  • Do not overwork the dough, as it may become tough.


  • 1-pound ground beef
  • 2 medium onions, finely chopped
  • 3 garlic cloves, minced
  • 2 medium boiling potatoes, peeled and diced into small squares
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes (optional)
  • Olive oil for cooking


  1. In a large skillet over medium heat, add olive oil and cook onions until they are translucent.
  2. Add ground beef, garlic, salt, pepper, and red pepper flakes (if using) to your skillet.
  3. Cook beef until it is browned.
  4. Add diced potatoes and stir until combined.
  5. Reduce heat to medium-low, cover the skillet with a lid or aluminum paper and let it cook for about 15 minutes or until potatoes are tender.
  6. Taste-test the beef-potato mixture and adjust seasoning if necessary.


  • Filling should not be too wet, it won’t hold together.
  • Seasoning is important, do not be afraid to try flavors to your liking.


  • Dough
  • Filling
  • Flour, for dusting
  • 1 beaten egg
  • Olive oil


  1. Preheat the oven to 375°F (190°C).
  2. Dust a clean surface with flour and roll out the dough into thin circles of about 5 inches in diameter.
  3. Fill the center of each circle with the beef-potato filling, leaving some room around the edge.
  4. Brush the edges of the dough with beaten egg using your fingers.
  5. Fold over the dough to create a half-moon shape and use a fork to crimp the edges.
  6. Place the empanadas on a baking sheet lined with parchment paper.
  7. Brush the tops lightly with **

Substitutions and Variations

 A delectable fusion of Brazilian and American flavors.
A delectable fusion of Brazilian and American flavors.

One of the great things about this beef-potato empanadas recipe is that it’s versatile, and you can easily make substitutions and variations based on your preferences. Here are a few ideas:

– Empanada Dough: You can use store-bought empanada dough if you prefer. Alternatively, if you want to make homemade empanada dough, you can experiment with using different types of flour or incorporating herbs like parsley for added flavor.

– Filling: If you’re not a fan of ground beef, you can substitute it with shredded chicken, pulled pork or even diced mushrooms for a vegetarian option. You can also try using sweet potatoes instead of regular potatoes for a sweeter twist.

– Chimichurri Sauce: This sauce is extremely versatile and pairs well with many different dishes. If you’re not a fan of the traditional garlic and herb flavor, you could try adding some lime zest or red pepper flakes to give it a spicy kick. Additionally, there are several variations of chimichurri sauce depending on the region, so don’t be afraid to experiment with different combinations of fresh herbs and spices.

– Dipping Sauce: Serve your beef-potato empanadas with a variety of dipping sauces such as Salsa Verde, guacamole or even simple ketchup. Each sauce brings its unique flavor profile to the dish and allows it to complement different palates.

Hopefully, these substitution and variation ideas help give an idea in making this recipe your own. Feel free to get creative with different flavors that are particularly appealing to your taste buds.

Serving and Pairing

 One bite and you'll be transported to South America.
One bite and you’ll be transported to South America.

Enjoy these empanadas hot and fresh out of the oven. They’re perfect as a standalone meal, but they also make delicious party appetizers. You can serve them on a large platter with salsa verde or chimichurri sauce for dipping.

If you’re planning to serve them as a main course, consider pairing them with a green salad dressed lightly with olive oil and red wine vinegar. The crispness of the greens and acidity of the dressing will beautifully contrast the warm and savory empanadas.

For a drink pairing, I recommend a light-bodied red wine like Pinot Noir or Malbec. The fruity notes in the wine will complement the herbaceous chimichurri sauce and bring out the flavors in the beef filling. Alternatively, you can opt for a cold beer to balance out the richness of the buttery pastry.

If you’re serving these beef-potato empanadas at a party or gathering, consider making a variety of empanadas with different fillings such as chicken, cheese or vegetable options. This gives your guests plenty of choice and makes for an interesting spread of food.

Overall, these beef-potato empanadas are versatile enough to pair well with various side dishes and drinks. Experiment with different combinations until you find what works best for your taste buds.

Make-Ahead, Storing and Reheating

 A crowd-pleaser that will have your guests begging for the recipe.
A crowd-pleaser that will have your guests begging for the recipe.

These beef-potato empanadas with chimichurri sauce are a great make-ahead recipe. The dough can be made several hours in advance and kept in the refrigerator, tightly covered, until ready to use. If you plan on serving these empanadas for dinner but don’t want to spend your entire day in the kitchen, you can easily prepare and assemble them ahead of time and store them in the refrigerator until you’re ready to bake.

If you have leftovers, don’t worry! These empanadas can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until heated through. They also make great snacks or lunches that can be conveniently reheated in the microwave.

If you prefer to freeze these empanadas for future meals, simply prepare and assemble as instructed but do not bake them. Place them in a single layer on a baking sheet, lightly covered with plastic wrap, and freeze until solid. Once frozen, transfer them to a freezer-safe container for up to three months.

When you’re ready to bake your frozen empanadas, take them out of the freezer and let them thaw overnight in the refrigerator. Once thawed, bake as instructed in the recipe for delicious warm empanadas at any time.

Tips for Perfect Results

 A handheld meal that you won't be able to resist.
A handheld meal that you won’t be able to resist.

To ensure perfect results for your beef-potato empanadas with chimichurri sauce, follow these expert tips:

1. Keep the Dough Cold

To achieve perfectly flaky dough, it’s important to keep the dough cold throughout the entire process. Make sure to use cold water and handle the dough minimally. After rolling out the dough, place it back in the refrigerator until ready to fill.

2. Use a Food Processor

Using a food processor to make the dough can greatly simplify the process and ensure that all ingredients are evenly distributed. It also helps to prevent overworking the dough which can lead to tough and dry empanadas.

3. Precook Potatoes

Boiling potatoes before adding it to the filling can save time in the oven and prevent undercooked potatoes in your empanadas. Simply slice them thinly and boil until just slightly tender.

4. Properly Cook Ground Beef

When cooking ground beef for your filling, make sure to fully cook and brown it before adding it to your empanadas. Any pink coloring can pose a risk of foodborne illness.

5. Let Your Filling Cool

Allowing your filling mixture to cool before adding it to your prepared dough will help prevent soggy crusts and allow for easier handling during assembly.

6. Optimize Oven Temperature

To get perfectly baked empanadas make sure that you preheat your oven properly and that you cook them at 375F degrees for about 20 minutes or until golden brown.

7. Don’t Overfill Your Empanadas

When placing filling on each circle of dough, make sure not to overstuff them, as this could cause them to burst open without achieving full cooking on the inside.

8. Serve with Chimichurri Sauce

No matter how delicious your empanada filling is, it will always taste better dipped in chimichurri sauce because of its fresh herb, garlic, and olive oil flavors. Don’t forget to serve a side of chimichurri sauce!


Before we wrap up our recipe article, let’s address some frequently asked questions (FAQs) about these delicious beef-potato empanadas with chimichurri sauce. From concerns about substitutions to the perfect storage methods, we’ve got all the answers you need to make this dish a resounding success every time. So, without further ado, let’s dive into the FAQs!

What kind of sauce goes with empanadas?

In this recipe article, you’ll find some delicious dipping sauce options that complement empanadas beautifully. From the sweet and tangy Salsa Criolla to the flavorful Chimichurri Sauce, you’ll have plenty of options to choose from. Other mouthwatering options include Salsa Verde, Honey Mustard Sauce, Romesco Sauce, Anaheim Chili Sauce, Marinara Sauce, and Mole Sauce. Keep reading to learn more about these sauces and how to make them.

What do you serve with beef empanadas?

In this recipe article, I will be sharing instructions, tips, and recommendations for nine delicious dishes from Latin American cuisine. These dishes include Mexican Rice, Salsa Verde, Mexican Street Corn Salad, Qdoba Queso, Strawberry Salsa, Corn on the Cob, Black Beans and Rice, and Fried Plantains. Each of these dishes offers unique flavors and textures that are sure to satisfy your taste buds. So let’s get started!

What makes Chilean empanadas different?

If you want to make some scrumptious Chilean empanadas, you’ll need to start with a special dough. This dough is made using a combination of egg yolks, flour, warmed milk, and butter. The resulting dough is incredibly smooth and easy to work with. Plus, you don’t need to let it rest before rolling it out!

Can you bake empanadas or do you have to fry them?

When it comes to making empanadas, you have two options to choose from – baking or frying. While both techniques result in scrumptious delights, they offer distinct benefits depending on your preferences and circumstances. If you prioritize health and nutrition, you may opt for baked empanadas. But if you’re pressed for time, frying may be the more practical choice.

Bottom Line

In conclusion, the beef-potato empanadas with chimichuri sauce recipe is a must-try for any foodie looking to expand their palate. This dish perfectly blends Brazilian and American cuisine, taking you on a culinary journey through South America. The combination of the crispy empanada dough and savory beef-potato filling is simply irresistible, especially when paired with the fresh herb chimichuri sauce that adds the perfect tangy note.

Whether you’re in the mood for an appetizer, snack or meal, these empanadas will satisfy your craving. Plus, with the option to make-ahead and freeze, this recipe is perfect for those who love to plan and prep ahead of time.

So why not step outside of your culinary comfort zone and give this beef-potato empanadas with chimichuri sauce recipe a try? You won’t regret it!

Beef-Potato Empanadas With Chimichuri Sauce

Beef-Potato Empanadas With Chimichuri Sauce Recipe

While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak!
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Prep Time 45 mins
Cook Time 20 mins
Course Appetizer
Cuisine Argentinian
Servings 12 empanadas
Calories 472 kcal



  • 2 teaspoons olive oil
  • 1 lb ground beef
  • 2 medium boiling potatoes, peeled, parboiled 15 minutes and finely grated
  • 1 large onion, finely chopped
  • 3/4 teaspoon ground red chili powder
  • 1/2 teaspoon ground cumin
  • salt & freshly ground black pepper


  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup well-chilled butter, cut into pieces (1 stick)
  • 1/2 cup vegetable shortening
  • 5 -6 tablespoons cold water

Chimichuri Sauce

  • 1/2 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 large shallot, minced
  • 1 medium garlic clove, minced
  • 1 teaspoon minced fresh herb (a combination of oregano,basil and thyme)
  • salt & freshly ground black pepper


  • For Filling:.
  • Heat oil in large skillet over medium heat.
  • Crumble in beef; stir until beginning to lose red color, about 4 minutes.
  • Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
  • Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
  • (Can be prepared 1 day ahead, covered and refrigerated.).
  • For Pastry:.
  • Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
  • Mix in enough water to bind dough.
  • Gather into ball and knead gently until smooth; let rest 15 minutes.
  • Preheat oven to 400 degrees.
  • Roll pastry out on lightly floured surface to thickness of 1/8 inch.
  • Cut out 5 1/2-inch rounds, using can or bowl as guide.
  • Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
  • Pierce several times with fork and place on ungreased baking sheet.
  • Bake until pastries are light brown, 15 to 20 minutes.
  • Serve hot, passing chimichuri sauce separately.
  • For Chimichuri Sauce:.
  • Combine all ingredients in medium bowl.
  • Cover and let stand 3 hours.
  • Serve at room temperature.

Add Your Own Notes


Serving: 1806gCalories: 472kcalCarbohydrates: 34.5gProtein: 11.6gFat: 32.1gSaturated Fat: 11gCholesterol: 46mgSodium: 353.2mgFiber: 1.7gSugar: 0.9g
Keyword < 4 Hours, Meat, Potato, South American, Vegetable
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.