Baked Matador-Style Beef Empanadas with Chimichurri Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Savory beef empanadas baked to golden perfection, served with a zesty chimichurri sauce inspired by Latin American flavors. This latin american-inspired beef ready in about 45 minutes pairs ground beef, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 12 discs frozen empanada dough discs
• 1 large egg, beaten
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 2 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1/2 tsp salt (for sauce)
• 1/4 tsp black pepper (for sauce)

Instructions

1. Step 1: Preheat oven to 400°F. In a large skillet over medium heat, cook 1 medium finely chopped yellow onion and 2 minced garlic cloves in 1 tbsp olive oil until translucent, about 4 minutes.
2. Step 2: Add 1 lb ground beef, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook, breaking up the meat, until browned and fully cooked, about 8 minutes. Remove from heat and let cool slightly.
3. Step 3: To make chimichurri sauce, finely chop 1/2 cup fresh parsley and 1/4 cup fresh cilantro. Combine with 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir and set aside.
4. Step 4: Place 12 frozen empanada dough discs on a baking sheet lined with parchment. Spoon about 2 tbsp of the beef mixture into the center of each disc. Brush edges with 1 large beaten egg, fold dough over to form a half-moon, and press edges to seal with a fork.
5. Step 5: Brush the tops of empanadas with the remaining beaten egg. Bake for 20-22 minutes until golden brown and crisp.
6. Step 6: Serve warm with the chimichurri dipping sauce on the side.