Mini Argentine Beef Empanadas With Homemade Chimichurri

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Mini Argentine Beef Empanadas with Chimichurri are golden, hand-sized pastry pockets filled with savory beef, sweet onions, briny olives, chopped egg, and warm spices. A bright parsley-and-garlic chimichurri makes every bite especially festive.

Yield: 32 mini empanadas and approximately 1 cup chimichurri; 8 appetizer servings
Prep Time: 1 hour 10 minutes, including shaping and cooling
Cook Time: 40 minutes
Total Time: 1 hour 50 minutes; dough chilling and egg cooking overlap with other preparation

Quick Ingredients

Dough: 3 cups all-purpose flour (360 g), 3/4 teaspoon fine sea salt, 6 tablespoons cold unsalted butter (85 g), 1 large egg, and 2/3 cup cold water (160 ml).
Beef filling: 1 tablespoon olive oil, 1 medium yellow onion finely diced (150 g), 1 pound 90% lean ground beef (454 g), 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper.
Filling additions: 1/3 cup chopped pitted green olives (50 g), 2 large hard-boiled eggs finely chopped, and 2 tablespoons finely chopped fresh parsley.
Chimichurri: 1 cup packed fresh parsley leaves and tender stems (30 g), finely chopped; 3 garlic cloves, minced; 1 tablespoon chopped fresh oregano; 1/2 cup extra-virgin olive oil (120 ml); 1/4 cup red wine vinegar (60 ml); 1/4 teaspoon red pepper flakes; 1/4 teaspoon fine sea salt; and 1/8 teaspoon black pepper.
Egg wash: 1 large egg beaten with 1 tablespoon water.
For rolling: 2 tablespoons all-purpose flour.

Do This

1. Rub the butter into the flour and salt. Mix in the egg and cold water, knead briefly, cover, and refrigerate for 30 minutes.
2. Hard-boil 2 eggs for 12 minutes, cool in ice water for 5 minutes, then peel and chop.
3. Cook the onion in olive oil for 6 minutes. Add beef and cook for 7 minutes, breaking it up; stir in cumin, paprika, salt, and pepper and cook for 2 minutes. Cool for 20 minutes, then fold in olives, eggs, and parsley.
4. Stir together all chimichurri ingredients and let stand for 20 minutes.
5. Heat the oven to 400°F (200°C). Divide dough into 32 pieces and roll each into a 3 1/2-inch round.
6. Add approximately 1 generous tablespoon filling to each round. Fold into half-moons, press out excess air, seal, and crimp.
7. Brush with egg wash and bake for 25 minutes, rotating the trays after 13 minutes. Cool for 5 minutes and serve with chimichurri.

Why You’ll Love This Recipe

Big flavor in a small package: Beef, olives, egg, cumin, and paprika create a savory filling with a lovely balance of richness and brightness.
Party-friendly: These little half-moons are easy to pick up, arrange on a platter, and share.
No frying required: A hot oven and a light egg wash give the pastry a beautifully golden finish.
Easy to prepare ahead: Make the dough, filling, and chimichurri in advance, or freeze assembled empanadas for another day.

Grocery List

Produce: 1 medium yellow onion, 1 large bunch flat-leaf parsley, 3 garlic cloves, and fresh oregano.
Meat: 1 pound 90% lean ground beef.
Dairy: 6 tablespoons unsalted butter.
Eggs: 4 large eggs total: 1 for the dough, 2 for the filling, and 1 for the egg wash.
Pantry: All-purpose flour, olive oil, extra-virgin olive oil, red wine vinegar, pitted green olives, ground cumin, sweet paprika, red pepper flakes, fine sea salt, and black pepper.

Full Ingredients

For the Empanada Dough

3 cups all-purpose flour (360 g)
3/4 teaspoon fine sea salt (4.5 g)
6 tablespoons cold unsalted butter (85 g), cut into small cubes
1 large egg
2/3 cup cold water (160 ml)
2 tablespoons all-purpose flour, for dusting the work surface

For the Beef Filling

1 tablespoon olive oil (15 ml)
1 medium yellow onion, finely diced, approximately 1 cup (150 g)
1 pound 90% lean ground beef (454 g)
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon fine sea salt (3 g)
1/4 teaspoon freshly ground black pepper
1/3 cup pitted green olives, drained and finely chopped (50 g)
2 large eggs, hard-boiled and finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

For the Chimichurri

1 cup packed fresh flat-leaf parsley leaves and tender stems (30 g), finely chopped
3 medium garlic cloves, finely minced
1 tablespoon finely chopped fresh oregano
1/2 cup extra-virgin olive oil (120 ml)
1/4 cup red wine vinegar (60 ml)
1/4 teaspoon red pepper flakes
1/4 teaspoon fine sea salt (1.5 g)
1/8 teaspoon freshly ground black pepper

For the Egg Wash

1 large egg
1 tablespoon water (15 ml)

Mini Argentine Beef Empanadas With Homemade Chimichurri – Closeup

Step-by-Step Instructions

Step 1: Make and chill the dough

Combine the flour and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs, with a few small butter pieces remaining. Whisk the egg and cold water together in a separate bowl, then pour them into the flour mixture.

Stir until a shaggy dough forms. Turn it onto the counter and knead gently for 2 minutes, just until cohesive and reasonably smooth. Shape into a flat disk, cover tightly, and refrigerate for 30 minutes. The dough should feel pliable, not sticky; avoid adding extra flour unless it is sticking to your hands.

Step 2: Hard-boil the eggs

While the dough chills, place 2 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat. Cover, remove from the heat, and let stand for 12 minutes.

Transfer the eggs to a bowl of ice water for 5 minutes. Peel and finely chop them, keeping the pieces small enough to distribute evenly through the miniature empanadas.

Step 3: Cook and cool the beef filling

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes, stirring regularly, until softened and translucent. Add the ground beef and cook for 7 minutes, breaking it into fine crumbles with a wooden spoon. Continue cooking if needed until the beef reaches 160°F (71°C) and no pink remains.

Stir in the cumin, paprika, salt, and black pepper. Cook for 2 minutes more. The mixture should be moist but not sitting in liquid; spoon off excess rendered fat if necessary.

Spread the beef mixture in a shallow dish and refrigerate for 20 minutes, until no longer warm. Fold in the chopped olives, hard-boiled eggs, and parsley. Keep refrigerated until you are ready to fill the dough.

Step 4: Stir together the chimichurri

Combine the chopped parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Stir well and let stand for 20 minutes while you continue preparing the empanadas.

Keep the texture loose and flecked with distinct pieces of herbs rather than blending it smooth. Stir again before serving, since the oil and vinegar naturally separate.

Step 5: Heat the oven and roll the dough

Heat the oven to 400°F (200°C), with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.

Divide the dough into 4 equal portions, then divide each portion into 8 pieces to make 32 pieces total, approximately 20 g each. Keep the pieces covered so they do not dry out. On a lightly floured surface, roll each piece into a circle 3 1/2 inches across and approximately 1/8 inch thick. Use the measured dusting flour sparingly.

Step 6: Fill and seal the mini empanadas

Divide the filling evenly among the dough rounds, using approximately 1 generous tablespoon, or about 20 g, per empanada. Place the filling slightly off-center, leaving a 1/2-inch border. If the edges feel dry, lightly moisten them with water.

Fold each round into a half-moon. Gently press out trapped air, then press the edges firmly together. Crimp with the tines of a fork, or make a small folded rope edge, known as a repulgue. Arrange 16 empanadas on each prepared baking sheet, leaving at least 1 inch between them.

Step 7: Brush and bake until golden

Beat the remaining egg with 1 tablespoon water. Brush a thin layer over the tops of the empanadas, avoiding puddles around the sealed edges. Make one tiny slit in the top of each empanada with a sharp knife to allow steam to escape.

Bake for 25 minutes, swapping the upper and lower trays and rotating them front to back after 13 minutes. The pastry should be deeply golden at the edges, lightly browned underneath, and cooked through. The center of a filled empanada should reach 165°F (74°C); continue baking briefly if needed.

Step 8: Rest and serve with chimichurri

Let the empanadas cool on the baking sheets for 5 minutes so the filling settles. Transfer to a platter and serve warm with the chimichurri in a small bowl alongside. For a party, spoon a little sauce over a few empanadas and leave the rest plain so guests can choose how much to add.

Serving size: 4 mini empanadas with approximately 2 tablespoons chimichurri.

Pro Tips

Cool the filling completely: Warm filling softens the butter in the dough and makes the little pockets harder to seal neatly.
Chop everything finely: Small beef crumbles, olive pieces, and egg bits make filling easier and give every bite a balanced flavor.
Resist overfilling: A modest mound of filling leaves enough dough to make a secure seal and helps prevent leaks.
Keep the pastry cool: If the shaped empanadas become soft while you work, refrigerate the trays for 10 minutes before brushing and baking.
Use a knife for the herbs: Hand-chopped chimichurri has an appealing, rustic texture; a food processor can quickly turn it into a paste.

Variations

Sweet-savory filling: Fold 2 tablespoons finely chopped raisins into the cooled beef mixture. This adds a gentle sweetness that pairs well with the olives.
Spicier empanadas: Add 1/4 teaspoon cayenne pepper with the cumin and paprika, and increase the chimichurri red pepper flakes to 1/2 teaspoon.
Store-bought dough shortcut: Replace the homemade dough with 32 thawed, baking-style empanada wrappers measuring approximately 3 1/2 inches across. Follow the package temperature and baking guidance if they differ from this recipe.

Storage & Make-Ahead

Prepare ahead: Refrigerate the wrapped dough and cooked filling separately for up to 2 days. Let the dough sit at room temperature for 15 minutes before rolling. Assemble the empanadas up to 24 hours ahead, cover, and refrigerate; apply the egg wash just before baking.

Refrigerate leftovers: Cool and refrigerate baked empanadas in an airtight container within 2 hours of cooking. Keep for up to 4 days. Reheat on a baking sheet at 350°F (175°C) for 15 minutes, or until the centers reach 165°F (74°C).

Freeze: Freeze assembled, unbaked empanadas without egg wash on a lined tray until solid, then transfer to a freezer-safe container for up to 2 months. Brush with egg wash directly from frozen and bake at 400°F (200°C) for approximately 35 minutes, until golden and 165°F (74°C) in the center.

Chimichurri: Refrigerate promptly in a covered container and use within 3 days. The oil may firm up when chilled; let the sauce stand at room temperature for 15 minutes, then stir well before serving. Do not store this fresh garlic-and-oil sauce at room temperature.

Nutrition (per serving)

Estimated for 4 mini empanadas with 2 tablespoons chimichurri. Values vary with ingredient brands and the amount of egg wash and sauce used.