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Beef Empanadas Recipe

Prep Time
20 min
Total Time
45 min
Yield
Makes 8 empanadas, feeds 2-4 people
In this Recipe

Empanadas are baked pastries that are stuffed with a filling and are popular in many parts of Spain, Portugal, South and Central America. We love how easy empanadas are to eat by hand, plus the flavor of flaky bread crust and savory filling is tough to beat! This empanada uses a filling of seasoned ground beef, onions, garlic and cheese and then is served with a fresh chimichurri sauce for dipping. It’s really delicious and by using Pillsbury (or similar) Biscuits, it’s easy to make the empanadas without being a master baker! Do you have an empanada filling that’s absolutely killer? Let us know in the comments below, we always like finding new fillings to try in our empanadas!

Ingredients

  • 1 lb(s) Leahy’s Angus Ground Beef
  • 1 Yellow Onion (diced)
  • 2 clove(s) Garlic (minced)
  • 1 cup(s) Cheddar Cheese
  • 2 Tbsp Urban Accents Argentina Steak Rub (or general beef seasoning)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Vegetable Oil
  • Olive Oil
  • Pepper
  • 2 clove(s) Garlic (minced)
  • 2 cup(s) Flat Leaf Parsley (chopped)
  • .5 cup(s) White Vinegar
  • .5 cup(s) Olive Oil
  • .25 cup(s) Cilantro (chopped)
  • 2 Tbsp Yellow Onion (diced)
  • 2 Tbsp Oregano (chopped)
  • 1 Tbsp Salt

Directions

  1. Add all chimichurri sauce ingredients in a small bowl, mix to combine and let sit in refrigerator.

  2. Heat a large skillet to medium-high heat and add vegetable oil. Once hot, add in garlic and onion. Cook until soft. Once the garlic and onion is soft, add the ground beef into the mixture. Then add the tomato paste and Argentina Steak Rub. Mix to combine and cook until beef is browned.

  3. Once beef is browned, remove from heat and drain any grease. Set the mixture aside.

  4. Seperate the dough into 8 biscuits and then press it down to make flat, circular pieces of dough. Scoop the ground beef and vegetable mixture into the middle of each piece of dough and then sprinkle cheese on top.

  5. Fold each empanada in half, stretching the dough over the filling. Make sure the filling doesn’t reach the edges of the dough. Press the edges of the dough together, and then pat down the seams with a fork to seal. Brush the top of each empanada with olive oil and season with salt and pepper.

  6. Place the empanadas onto a baking sheet and then either place into an oven preheated to 350ºF or a grill set up for indirect cooking and heated to 350F. Bake for about 25 minutes, until the crust is golden brown and flaky.

  7. Remove from heat, let sit for five minutes and serve with chimichurri sauce for dipping and freshly grilled vegetables. Enjoy!

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