Spiced Beef Empanadas with Chimichurri Dipping Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Flaky empanadas stuffed with a savory spiced beef filling, served with a fresh herbaceous chimichurri sauce for dipping. This Latin American-inspired beef recipe, ready in about 50 minutes, pairs ground beef, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, finely diced onion
• 2 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 12 (5-inch) empanada dough discs
• 1, beaten for egg wash egg
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 tsp red chili flakes
• 1/4 cup olive oil (for chimichurri)
• 1/2 tsp salt (for chimichurri)

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely diced medium onion and sauté for 4-5 minutes until translucent. Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking 1 minute until fragrant.
2. Step 2: Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook for 6-8 minutes until browned and cooked through. Remove from heat and let cool slightly.
3. Step 3: Preheat oven to 400°F. Lay out 12 empanada dough discs on a work surface. Spoon about 2 tbsp of the beef filling onto the center of each disc.
4. Step 4: Brush the edges of each disc with beaten egg (from 1 egg), fold dough over to form a half-moon, and press edges firmly with a fork to seal.
5. Step 5: Place empanadas on a baking sheet lined with parchment paper. Brush the tops with remaining egg wash. Bake for 20 minutes until golden brown and crisp.
6. Step 6: Meanwhile, prepare chimichurri by combining 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 cup olive oil, 1/4 tsp red chili flakes, and 1/2 tsp salt in a bowl. Stir well.
7. Step 7: Serve warm empanadas with chimichurri dipping sauce on the side.