Paraguayan-Style Beef Empanadas with Spiced Chimichurri Sauce

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

Flaky baked empanadas stuffed with savory ground beef seasoned with Paraguayan spices, served alongside a vibrant chimichurri sauce. This latin american-inspired beef ready in about 95 minutes blends all-purpose flour, cold water, salt 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 420 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

• 3 cups all-purpose flour
• 1/2 cup (1 stick), cold and cubed unsalted butter
• 3/4 cup cold water
• 1 tsp salt
• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 small, finely diced red bell pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 2, chopped hard-boiled eggs
• 1/4 cup, sliced green olives
• 1/2 tsp black pepper
• 1, beaten for egg wash egg yolk
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 tsp red chili flakes

Instructions

1. Step 1: To make the dough, combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Cut in 1/2 cup cold unsalted butter (cubed) using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add 3/4 cup cold water, mixing gently until a smooth dough forms. Wrap dough in plastic and refrigerate for 30 minutes.
2. Step 2: While dough chills, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 small finely diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground beef, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp black pepper, and cook, breaking up meat, for 8-10 minutes until browned and cooked through. Remove from heat and stir in 2 chopped hard-boiled eggs and 1/4 cup sliced green olives. Let filling cool.
4. Step 4: Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles using a biscuit cutter or bowl.
5. Step 5: Place 2 tbsp of beef filling in the center of each dough circle. Fold dough over filling to form a half-moon and press edges to seal, crimping with a fork. Brush each empanada with beaten egg yolk.
6. Step 6: Arrange empanadas on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown.
7. Step 7: For chimichurri sauce, combine 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red chili flakes, and 1/4 cup extra virgin olive oil in a bowl. Mix well.
8. Step 8: Serve warm empanadas with the spiced chimichurri sauce on the side for dipping.