Empanadas are the perfect handheld meal, combining a crispy, golden crust with a flavorful filling. This recipe highlights the versatility of pizza dough, creating empanadas that are easy to make and delicious to eat. The savory filling, made from ground beef, onions, bell peppers, peas, and a blend of seasonings, pairs perfectly with a fresh chimichurri sauce. Whether you’re making these for a family dinner or a party, they are sure to impress!
Tips for Success:
- Dough Versatility: If you’re feeling adventurous, try using different types of dough, such as whole wheat or gluten-free, to suit your dietary preferences.
- Customizable Filling: The filling can be customized to include your favorite ingredients, like cheese, olives, or different vegetables.
- Make-Ahead: These empanadas can be made ahead of time and frozen for up to three months. Simply reheat in the oven before serving.
These easy empanadas are a perfect example of how simple ingredients can come together to create a versatile and flavorful dish. Paired with the vibrant chimichurri sauce, this recipe is sure to become a staple in your kitchen. Happy cooking!
Equipment
- 1 Large Skillet
- 1 Wooden Spoon or Spatula
- 1 Cutting Board
- 1 Cutting Knife
- 2 Small Mixing Bowls for preparing chimichurri sauce and egg wash
- Rolling Pin
- Fork
- Baking Sheet with Parchment Paper
- 1 Cooking Rack
Easy Empanadas with Chimichurri Sauce: A Versatile Delight
Equipment
- 1 Large Skillet
- 1 Wooden Spoon or Spatula
- 1 Cutting Board
- 1 Cutting Knife
- 2 Small Mixing Bowls for preparing chimichurri sauce and egg wash
- Rolling Pin
- Fork
- Baking Sheet with Parchment Paper
- 1 Cooking Rack
Ingredients
For the Empanadas:
- 1 package Artisan Pizza Dough
- 1 lb 80% Lean Ground Beef
- 1 Sweet Mini Peppers Pack chopped
- 1 White Onion chopped
- 1 cup Frozen Peas & Carrots Mix
- ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp Himalayan Pink Salt
- ¼ tsp Ground Black Pepper
- 1 tbsp Avocado Oil
- 1 Egg beaten (for egg wash)
For the Chimichurri Sauce:
- ½ cup Fresh Parsley finely chopped
- ¼ cup Fresh Cilantro finely chopped
- 2 tbsp Fresh Chives finely chopped
- 1 tsp Fresh Oregano finely chopped
- 1 Shallot finely chopped
- ¼ cup Olive Oil
- 1 tsp Red Wine Vinegar
Instructions
Step 1: Prepare the Filling
- Heat avocado oil in a large skillet over medium heat.
- Add chopped onions and mini peppers. Sauté for 5 minutes until softened.
- Add ground beef, breaking it up as it cooks. Brown the meat.
- Stir in peas and carrots mix, tomato sauce, and seasonings. Simmer for 10 minutes. Remove from heat and let cool slightly.
Step 2: Prepare the Dough
- Preheat oven to 375°F (190°C).
- Divide pizza dough into six equal pieces, rolling each into a ball and flattening into a disc.
- Place a spoonful of cooled meat mixture on one side of each disc. Fold over into a half-moon shape.
- Press edges with a fork to seal and brush tops with beaten egg.
Step 3: Bake the Empanadas
- Place empanadas on a parchment-lined baking sheet.
- Bake for 18-22 minutes until golden brown.
- Let cool slightly before serving.
Step 4: Make the Chimichurri Sauce
- In a bowl, combine chopped parsley, cilantro, chives, oregano, and shallot.
- Stir in olive oil and red wine vinegar. Season with salt and pepper to taste.
- Serve warm empanadas with chimichurri sauce on the side or drizzled on top.
Storage
- Refrigerator: Store leftovers empanadas in an airtight container in the fridge for up to 3 days.
- Reheating: Reheating in the oven at 350F for 5-7 minutes to maintain crispiness.
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