These Classic Empanadas with Argentinean Chimichurri Olive Oil Glaze bring authentic Argentinean flavors right to your kitchen. Golden, flaky pastry envelopes a savory, spiced beef filling, made even more delicious with a final glaze of aromatic chimichurri-infused olive oil.
The Argentinean Chimichurri Olive Oil’s herbaceous flavor perfectly complements the empanada’s hearty filling, creating a dish that’s bursting with flavor in every bite. Perfect as an appetizer, snack, or even a main course when paired with a fresh salad, these empanadas are sure to be a hit. Whether you’re hosting a gathering or craving a delicious treat for yourself, this recipe delivers comfort with a gourmet twist.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 empanadas
- Category: Appetizer or Snack
- Method: Baking
- Cuisine: Argentinean
- Diet: Diabetic
Ingredients
For the Dough:
All-Purpose Flour: 3 cups
Butter: 1/2 cup, cold and cubed
Salt: 1 teaspoon
Water: 3/4 cup, ice-cold
For the Filling:
Ground Beef: 1 pound
British Blend Olive Oil: 2 tablespoons
Onion: 1 medium, finely diced
Garlic: 2 cloves, minced
Paprika: 1 teaspoon
Cumin: 1/2 teaspoon
Oregano: 1/2 teaspoon
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Green Olives: 1/4 cup, chopped (optional)
For the Glaze:
British Blend Olive Oil: 2 tablespoons
Egg: 1, beaten
Instructions
Equipment: Mixing bowl, skillet, rolling pin, baking sheet, pastry brush.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Prepare the Dough (10 minutes):
In a large mixing bowl, combine the flour and salt. Add the cold butter and work it in with your fingers until the mixture resembles coarse crumbs. Slowly add the water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
Cook the Filling (15 minutes):
Heat British Blend Olive Oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened. Stir in the ground beef, paprika, cumin, oregano, salt, and pepper. Cook until the beef is browned. Add olives if desired, then remove from heat and cool slightly.
Assemble the Empanadas (10 minutes):
Preheat your oven to 375°F (190°C). Roll out the dough to about 1/8-inch thickness. Cut into 4-inch circles. Spoon a tablespoon of filling into the center of each circle, fold in half, and press the edges with a fork to seal.
Bake the Empanadas (25 minutes):
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg, then bake for 20-25 minutes until golden brown. Brush with British Blend Olive Oil immediately after removing them from the oven for an extra burst of flavor.
Serve:
Let the empanadas cool slightly before serving. Enjoy them warm or at room temperature.
Notes
Utensils
Mixing Bowl
Skillet
Rolling Pin
Baking Sheet
Pastry Brush
Making empanadas is part cooking, part crafting—like art class, but edible! The British Blend Olive Oil glaze adds an extra layer of sophistication, ensuring these little hand pies look and taste amazing. Bonus: your kitchen will smell heavenly, and you’ll probably feel like an Argentinean chef in the making.
Nutrition
- Serving Size: 1 empanada
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg