Spicy Beef & Chimichurri Empanadas Salteñas

Traditional Salteñas empanadas with a juicy, slightly spicy beef filling and a vibrant chimichurri sauce for dipping. Choose between baked or fried for your preferred texture.

Prep Time

60 minutes

Total Time

1 hour 45 minutes

Calories

545

Level

Medium

Yields

12 servings

Cost

£1.82

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

For the Dough:

4cupsAll-Purpose Flour(plus more for dusting)

£1.20

1tspSalt

£0.01

1cupLard or Shortening(chilled and cubed)

£1.50

0.5cupButter(chilled and cubed)

£1.75

1cupsIce Water(as needed)

For the Beef Filling:

1.5lbsBeef Chuck or Round Steak(cut into 1/4-inch dice)

£7.50

1mediumYellow Onion(finely chopped)

£0.40

1mediumRed Bell Pepper(finely chopped)

£0.70

1cupGreen Peas(frozen or fresh)

£0.60

2mediumPotatoes(peeled and diced into 1/4-inch cubes)

£0.50

2Hard-Boiled Eggs(chopped)

£0.60

2cupsBeef Broth

£0.80

2tbspAji Amarillo Paste(or to taste (for spice))

£2.50

1tspGround Cumin

£0.05

1tspPaprika

£0.05

1tspDried Oregano

£0.05

1tspSalt(or to taste)

£0.01

0.5tspBlack Pepper(or to taste)

£0.05

2tbspOlive Oil

£0.20

1tbspGelatin(Unflavored gelatin dissolved in 1/4 cup cold water to add a jelly consistency to the filling)

£0.25

For the Chimichurri:

1cupFresh Parsley(tightly packed, finely chopped)

£0.90

2tbspFresh Oregano(finely chopped)

£0.40

4clovesGarlic(minced)

£0.20

0.3cupRed Wine Vinegar

£0.15

0.5cupOlive Oil

£0.20

0.5tspRed Pepper Flakes(or to taste)

£0.05

0.5tspSalt(or to taste)

£0.01

0.3tspBlack Pepper(or to taste)

£0.05

1Egg Wash (for baked option only)(1 egg beaten with 1 tbsp milk)

£0.20

Oil (for frying option only)(For deep frying)

£1.00

Total Cost

£21.88

£1.82 per serving

The Method

1
**Make the Dough:** In a large bowl, whisk together flour and salt. Cut in chilled lard/shortening and butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Be careful not to overmix.
2
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3
**Make the Beef Filling:** In a large pot, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add the diced beef and cook until browned, breaking it up with a spoon.
4
Stir in cumin, paprika, oregano, salt, pepper, and aji amarillo paste. Cook for 1 minute more.
5
Add diced potatoes and beef broth. Bring to a simmer, then reduce heat and cook, covered, for 30-45 minutes, or until the beef and potatoes are tender and the broth has thickened. Add water or broth if the mixture is getting too dry. Stir in gelatin mixture
6
Remove from heat and stir in the frozen peas and chopped hard-boiled eggs. Let the filling cool completely.
7
**Make the Chimichurri:** While the filling is cooling, combine all chimichurri ingredients in a food processor or blender and pulse until finely chopped but not pureed. Alternatively, finely chop all ingredients and mix together in a bowl. Adjust seasoning to taste. Let the chimichurri sit for at least 30 minutes to allow the flavors to meld.
8
**Assemble the Empanadas:** Preheat oven to 375°F (190°C) for baking, or prepare oil for deep frying.
9
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or bowl (about 4-5 inches in diameter) to cut out circles.
10
Place a spoonful of the cooled beef filling in the center of each dough circle. Moisten the edges of the dough with water. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
11
**Baking Option:** Place the empanadas on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 20-25 minutes, or until golden brown.
12
**Frying Option:** Carefully lower the empanadas into the hot oil (around 350°F or 175°C) in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
13
Serve the empanadas warm with chimichurri sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (140g)

545 kcal / 2280 kJ

Carbs

37g

14% of RDA

Fat

35g

50% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Make the dough and filling ahead of time to save time. The filling can be stored in the refrigerator for up to 3 days.

For a milder flavor, reduce the amount of aji amarillo paste.

You can add other vegetables to the filling, such as carrots or corn.

If the filling is too runny, add a tablespoon of cornstarch to thicken it. Consider adding a thickening agent such as gelatin

The key to a juicy filling is to cook it low and slow. This allows the beef to become tender and flavorful.

The chimichurri can be made up to a week in advance and stored in the refrigerator.

Cooking Equipment

Large Pot

Skillet

Baking Sheet (for baked option)

Deep Fryer (for fried option - optional)

Food Processor or Blender

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make the dough and filling ahead of time to save time. The filling can be stored in the refrigerator for up to 3 days.

For a milder flavor, reduce the amount of aji amarillo paste.

You can add other vegetables to the filling, such as carrots or corn.

If the filling is too runny, add a tablespoon of cornstarch to thicken it. Consider adding a thickening agent such as gelatin

The key to a juicy filling is to cook it low and slow. This allows the beef to become tender and flavorful.

The chimichurri can be made up to a week in advance and stored in the refrigerator.

Spicy Beef & Chimichurri Empanadas Salteñas

Ingredients

The Method