Authentic Argentinian Style Empanadas with Homemade Chimichurri Sauce | Traditional Recipe & History

Prepare the dough by mixing flour and salt in a bowl.

Add melted butter, water, and apple cider vinegar to the flour mixture and mix until shaggy.

Knead the dough until it forms a ball, cover it, and let it rest.

Chop the onion, red bell pepper, and olives for the filling.

Melt lard in a skillet, add chopped onions, and cook until softened.

Add chopped red bell peppers and continue cooking to make a soprito.

Add ground beef to the skillet, breaking it apart as it cooks until browned.

Incorporate spices: oregano, cumin, red pepper flakes, black pepper, and salt into the beef mixture.

Mix in chopped olives and cook for an additional 10 minutes.

Remove from heat and let the filling cool for 20 minutes.

Roll out the dough to about an eighth of an inch thick on a floured surface.

Cut the dough into circles for the empanadas.

Fill each circle with the meat mixture, seal the edges by pinching, and create curls.

Place the empanadas on a cookie tray, poke holes with a fork, and brush with melted butter.

Bake in a preheated oven at 400°F for 20 minutes.

Prepare the chimichurri sauce by chopping parsley and making a paste with garlic and salt.

Combine the garlic paste with parsley, add oregano, red pepper flakes, apple cider vinegar, and sunflower oil.

Mix until well combined and let sit while empanadas bake.

Remove empanadas from the oven and serve with chimichurri sauce.

Equipment Needed

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