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 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.82/serving

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

Instructions

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

Instructions