Beef, Onion and Potato Empanadas with Chimichurri Sauce-25.jpg

Beef, Onion and Potato Empanadas with Chimichurri Sauce 

This recipe is sponsored by FoodSaver.

These flakey South American hand pies are a twist on the classic Argentinean recipe. The golden brown empanadas are filled with ground beef, onion and potato and served with a tangy herb-based dipping sauce. The filling can be made up to two days ahead of time, but I prefer to fill the empanadas and then freeze them in vacuum-sealed bags. This way I can take them out and bake them as I need them. They make a great snack or meal as they can be stored in the freezer for unexpected guests or when you don’t plan on cooking. These empanadas can also be fried in vegetable oil but I prefer them baked. 

In my hometown in Long Valley, New Jersey there is a food truck that comes and parks by a local coffee shop on Thursdays during the warmer months. The owner/chef of The Empanada Lady serves empanadas with many delicious fillings including chorizo and buffalo chicken with Gorgonzola. The only problem is that she “packs it in” during the winter months, and my family has to stock up in advance so that we can still have the empanadas during the cold weather! We end up ordering extras and freezing them. This is where I always turn to FoodSaver. The vacuum seal prevents any air from getting in and keeps the food from getting freezer burn. The food stays fresh longer and can easily be defrosted and cooked. The FoodSaver FM2000 is not only the most trusted brand for your vacuum sealing needs but it also has a 5 year limited warranty and is ETL safety certified.



For the empanada dough: 

2¼ cups all-purpose flour

1½ teaspoons kosher salt

½ cup (8 tablespoons) unsalted butter, cut into ½” cubes

1 egg

1 tablespoon white vinegar


For the filling: 

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium russet potatoes, peeled and diced

1 pound (85/15) ground beef

2 teaspoons cumin

1 tablespoon paprika

½ teaspoon red pepper flakes

1 tablespoon chopped oregano

1 cup chicken stock

3 tablespoons melted unsalted butter


For the chimichurri sauce: 

¼ cup red wine vinegar

4 cloves garlic, minced

1 teaspoon red pepper flakes 

1 packed cup fresh cilantro

1 packed cup flat-leaf parsley 

½ packed cup fresh oregano

1 cup extra-virgin olive oil


FoodSaver FM2000 vacuum sealer



For the empanada dough: 

Sift flour and salt into a large mixing bowl. Add the butter to the bowl and use a pastry cutter or a fork to cut the butter into the flour. Do this until the mixture resembles rough crumbs and the butter is still in pieces.

In a small bowl beat together the egg, 1/3 cup ice water and the vinegar until combined. Add the egg mixture to the flour mixture, stirring with a wooden spoon until just incorporated and a shaggy dough forms.

Turn the dough out onto a lightly floured surface and gather, kneading until the dough comes together. Form dough into a rectangle and wrap in plastic wrap, refrigerating for 1 hour.


For the filling:

Heat a large heavy-bottomed pan over medium heat, add the olive oil and heat through. Add the onion and potatoes and sauté until the onions are tender, about 10 minutes. Add the beef and cook until browned all over, breaking the meat up with a wooden spoon. Season with the cumin, paprika, red pepper and oregano, stirring to combine. Pour in the chicken stock and simmer until the potatoes are tender, about an additional 8 to 10 minutes. Cover and refrigerate until ready to use. If the mixture is chilled it will be easier to fill. 

Divide the dough into 1-ounce pieces and roll into 2-inch diameter balls. Roll each out into a 4½-inch circle and arrange on a lightly floured baking sheet. Working one at a time, moisten the edge of a dough round with water and pile about 2 rounded tablespoons of the filling into the center. Wrap the dough around the filling to form the empanada, pressing the edges together and pinching little pleats with your fingers or using a fork to crimp the edges together. Repeat with the remaining dough and filling, placing the empanadas on a parchment paper-lined baking sheet. 

At this point the empanadas can be vacuum-sealed using the FoodSaver and frozen until ready to serve or baked. 

When ready to bake, preheat the oven to 375ºF. Brush the tops with the melted butter and bake until golden brown, about 20 to 25 minutes. Serve immediately with the chimichurri sauce.


For the chimichurri sauce: 

In a small bowl combine the vinegar, garlic and red pepper flakes and let sit for 10 minutes. Finely chop the cilantro, parsley and oregano and add to a medium mixing bowl. Stir the herbs together with the olive oil and vinegar mixture.

Makes 1 1/2 dozen empanadas. 


This recipe is sponsored by FoodSaver – all thoughts and opinions are my own. 



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