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250ml bottle of Argentina Chimichurri Infused Olive Oil for grilled meats
Garden Infuzions

Classic Empanadas with Chimichurri Olive Oil Glaze

Take your empanada game to the next level with these Classic Empanadas, featuring a flaky, golden crust and a savory beef and vegetable filling. The secret to elevating these delicious pockets of joy? A Chimichurri Olive Oil Glaze that infuses each bite with herbaceous, garlicky perfection. Perfect as a party appetizer, snack, or even a full meal, these empanadas offer bold, comforting flavors with a gourmet twist. The Chimichurri Olive Oil adds a burst of vibrant flavor to the crispy exterior, making these empanadas irresistibly good.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 empanadas
Course: Appetizer
Cuisine: Latin American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough:
  • 3 cups All-Purpose Flour
  • 1/2 cup Unsalted Butter chilled and cubed
  • 1 large Egg
  • 1/2 cup Cold Water
  • 1 teaspoon Salt
For the Filling:
  • 1 pound Ground Beef
  • 2 tablespoons Chimichurri Olive Oil
  • 1 medium Onion finely diced
  • 1 small Bell Pepper finely diced
  • 2 cloves Garlic minced
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Tomato Paste
  • 1/4 cup Green Olives chopped (optional)
For the Glaze:
  • 2 tablespoons Chimichurri Olive Oil
  • 1 large Egg for egg wash

Method
 

  1. Equipment: Skillet, mixing bowl, rolling pin, baking sheet, pastry brush.
  2. Prep Time: 25 minutes
  3. Rest Time: 30 minutes (for dough)
  4. Cook Time: 20 minutes
  5. Total Time: 1 hour 15 minutes
Make the Dough (15 minutes + 30 minutes rest):
  1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and cut it into the flour using a fork or pastry cutter until the mixture resembles coarse crumbs.
  2. Beat the egg and cold water together, then gradually add to the flour mixture. Mix until a dough forms. Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
Cook the Filling (10 minutes):
  1. Heat 2 tablespoons of Chimichurri Olive Oil in a skillet over medium heat. Add the onions and bell peppers, sautéing until softened.
  2. Add the garlic and cook for 1 minute. Stir in the ground beef, paprika, cumin, salt, and pepper. Cook until the beef is browned. Mix in the tomato paste and olives (if using). Let cool.
Assemble the Empanadas (10 minutes):
  1. Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4- to 5-inch circles using a cookie cutter or a bowl.
  2. Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork.
Glaze and Bake (20 minutes):
  1. Arrange the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush over each empanada for a golden finish.
  2. Bake for 18-20 minutes, or until golden brown. Remove from the oven and immediately brush each empanada with a thin layer of Chimichurri Olive Oil for extra flavor and shine.
Serve:
  1. Let cool slightly before serving. Pair with a side of chimichurri sauce for dipping.

Nutrition

Serving: 1empandaCalories: 250kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 45mgSodium: 300mgFiber: 1gSugar: 2g

Notes

Utensils
  • Skillet
  • Mixing bowl
  • Rolling pin
  • Baking sheet
  • Pastry brush
Notes
Making empanadas is like crafting little pockets of joy. The Chimichurri Olive Oil glaze? That’s the secret weapon that turns these into showstoppers. The hardest part? Not eating them all yourself before serving!

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