Empanadas with Chimichurri Sauce

You can make homemade dough or do what many Argentines do today, and buy ready made discs, just as good and a lot less work. Most Mexican or Middle Eastern markets will sell the frozen “tapas para empanadas.” La Salteña is a great brand and the “Criollas” type are more akin to a calzone dough whereas the “Hojaldradas” are flakier.

4 pounds Ground grass-fed beef
3 largeOnions, chopped finely
3 bunchesScallions, chopped finely
3 tablespoonsLard, Crisco or vegetable oil
1 cupBeef broth
5 tablespoonsPaprika
5 tablespoonsCumin
2 teaspoonsCrushed red pepper flakes
2 tablespoonsTomato paste
To tasteSalt
1 cupCoarsely chopped pimento-stuffed green olives
3 - 4Coarsely chopped hardboiled eggs
1 largeBoiled potato, chopped into small cubes
Scant handfulRaisins, optional
Gardel's Chimichurri Sauce


Suggestion for the meat: buy sirloin and have the butcher grind it with the fat, which will give the meat moisture.

When gathering the ingredients, the piles of raw onions and scallions should be about the same size as the pile of the meat. It looks like a lot, but it cooks down.

If you are using raisins (a matter or personal taste), soak them in warm water so that they plump up and don't dry out the meat mixture.

Sauté the onions and scallions until translucent in the lard, Crisco, or oil. Add the beef and cook through, adding the spices, broth, and tomato paste as you go.

When the filling has cooled, add the olives, hardboiled eggs, potato, and raisins and mix gently.

Wet the outer rim of the dough disc with a finger dipped in water. Place a large spoonful of filling in the middle and crimp the edges shut with a fork.

Butter and flour a cookie sheet or use a sheet of non-stick foil. Cook at 400 degrees until golden, flipping once.

If you want to freeze them, let them harden for a bit on a plate in the freezer before putting them into a Ziploc bag or Tupperware, so they don’t stick together.

These should be eaten piping hot with Gardel's Chimichurri Sauce, Traditional or Balsamic.

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