Paraguayan-Style Beef Empanadas with Chimichurri Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Flaky empanadas filled with seasoned ground beef and onions, served with a bright and garlicky chimichurri sauce inspired by Paraguayan flavors. This latin american-inspired beef ready in about 75 minutes blends all-purpose flour, cubed cold unsalted butter, cold water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 cups all-purpose flour
• 6 tbsp, cubed cold unsalted butter
• 1/3 cup cold water
• 1/2 tsp salt (for dough)
• 1 lb ground beef
• 1 medium, finely chopped yellow onion
• 1 minced garlic clove
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tsp salt (for filling)
• 1/2 tsp black pepper
• 1 beaten (for egg wash) egg
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• 2 tbsp red wine vinegar
• 1/4 cup olive oil (for chimichurri)
• 2 minced garlic cloves (for chimichurri)

Instructions

1. Step 1: To make dough, combine 2 cups all-purpose flour and 1/2 tsp salt in a large bowl. Cut in 6 tbsp cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add 1/3 cup cold water, mixing gently until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Step 2: Meanwhile, prepare filling by heating a skillet over medium heat. Add 1 lb ground beef, 1 medium finely chopped yellow onion, and 1 minced garlic clove. Cook, breaking up meat, for 8 minutes until browned and onions are soft. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp cumin, cooking for 2 more minutes. Remove from heat and let cool.
3. Step 3: Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles. Place 2 tbsp beef filling in center of each circle. Fold dough over and crimp edges to seal. Brush tops with 1 beaten egg.
4. Step 4: Bake empanadas on a parchment-lined baking sheet for 25 minutes until golden brown.
5. Step 5: For chimichurri, mix 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh oregano, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 2 minced garlic cloves in a small bowl. Let rest 10 minutes before serving alongside empanadas.