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Mini Beef Empanadas with Chimichurri
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Course Appetizer
Cuisine Argentine
Servings 4 people

Equipment

  • Skillet
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 12 store-bought empanada wrappers
  • 8 oz ground beef
  • 1/2 onion, finely chopped
  • 4 cloves garlic, minced (divided)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 egg, beaten

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Heat a skillet over medium heat and cook the onion with 2 cloves of minced garlic until softened.
  • Add the ground beef, cumin, smoked paprika, chili powder, salt, and pepper. Cook until the beef is browned and no longer pink, then remove from heat and let cool slightly.
  • Place a spoonful of the beef mixture in the center of each empanada wrapper. Fold the wrapper over and crimp the edges to seal. Brush the tops with the beaten egg.
  • Arrange the empanadas on the baking sheet and bake for 15 to 18 minutes until golden and crisp.
  • While the empanadas bake, combine the parsley, remaining 2 cloves of minced garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl. Stir well and set aside.
  • Serve the warm empanadas with the chimichurri on the side for dipping.

Notes

Make the beef filling a day ahead and store it in the fridge so assembly goes faster on party day. If you want less heat, reduce the red pepper flakes in the chimichurri. Leftovers reheat well in a 350°F oven for a few minutes to restore crispness.
Course: Appetizer
Cuisine: Argentine
Equipment: Skillet, Baking Sheet, Mixing Bowl