Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 to 30 mini empanada wrappers (3.5 to 4 inches) or rounds cut from 2 refrigerated pie crusts
- 1 lb (450 g) ground beef, 85 to 90% lean
- 1 tbsp olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves, minced
- 1 small mild chili (seeded and minced) or 1 tsp mild chili powder
- 2 tbsp tomato paste
- 1/4 cup (60 ml) beef broth or water
- 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano
- 1 tsp kosher salt, 1/4 tsp black pepper
- 1 large egg + 1 tbsp water (egg wash)
- Chimichurri: 1 cup chopped parsley, 1 tbsp fresh oregano (or 1/2 tsp dried), 2 small garlic cloves, 2 tbsp red wine vinegar, 1/3 cup extra-virgin olive oil, 1/2 tsp kosher salt, pinch red pepper flakes (optional)
Do This
- 1) Heat oven to 400°F (200°C). Line 2 baking sheets with parchment.
- 2) Stir together chimichurri ingredients; let sit to bloom while you cook.
- 3) For filling: sauté onion in olive oil 2 to 3 minutes; add beef and brown 5 to 6 minutes. Add garlic, spices, chili, tomato paste; cook 1 minute. Stir in broth; simmer until thick, 2 to 3 minutes.
- 4) Spread filling on a plate and cool 15 minutes.
- 5) Fill each wrapper with 1 tbsp filling. Moisten edge, fold, press out air, and crimp with a fork.
- 6) Brush with egg wash; vent with a small slit. Bake 18 to 22 minutes until deep golden and crisp.
- 7) Rest 5 minutes. Serve warm with chimichurri for dunking.
Why You’ll Love This Recipe
- Mini, party-friendly empanadas with a crisp baked finish—no frying required.
- Big savory flavor from spiced beef, onions, and a gentle chili kick.
- Bright, garlicky chimichurri balances the richness beautifully.
- Make-ahead and freezer-friendly for stress-free entertaining.
Grocery List
- Produce: Yellow onion, parsley, fresh oregano (or dried), garlic, 1 mild chili (jalapeño, Fresno, or Anaheim), lemon (optional for chimichurri)
- Dairy: 1 large egg
- Pantry: Ground beef, empanada wrappers or pie crusts, olive oil, red wine vinegar, tomato paste, beef broth (or water), cumin, smoked paprika, dried oregano, chili powder (optional), kosher salt, black pepper
Full Ingredients
Beef Filling
- 1 tbsp olive oil
- 1 cup (140 g) finely diced yellow onion
- 1 lb (450 g) ground beef, 85 to 90% lean
- 2 garlic cloves, minced
- 1 small mild chili, seeded and minced (about 1 to 2 tsp) or 1 tsp mild chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 1/4 cup (60 ml) beef broth or water
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Chimichurri for Dunking (about 3/4 cup)
- 1 cup (25 g) finely chopped flat-leaf parsley
- 1 tbsp finely chopped fresh oregano (or 1/2 tsp dried)
- 2 small garlic cloves, finely minced
- 2 tbsp red wine vinegar
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 tsp kosher salt, plus more to taste
- Pinch red pepper flakes (optional, for gentle heat)
- 1 tsp lemon juice (optional, for brightness)
Egg Wash
- 1 large egg
- 1 tbsp water or milk
Empanada Dough (choose one)
Store-Bought
- 24 to 30 mini empanada wrappers (3.5 to 4 inches) or rounds cut from 2 refrigerated pie crusts (re-roll scraps as needed)
Homemade Mini Dough (makes 24 to 30 discs)
- 3 cups (360 g) all-purpose flour
- 1 tsp kosher salt
- 8 tbsp (113 g) cold unsalted butter, diced
- 1 large egg
- 1/2 cup (120 ml) ice water, plus 1 to 2 tbsp more as needed
- 1 tsp white vinegar
Step-by-Step Instructions
Step 1: Heat the oven and prep pans
Position racks in the upper and center thirds of your oven. Heat to 400°F (200°C). Line two large baking sheets with parchment paper. If using frozen empanada wrappers, keep them covered so they do not dry out.
Step 2: Make the chimichurri
In a small bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and red pepper flakes (if using). Add lemon juice if you like a brighter finish. Stir, then let the sauce sit at room temperature while you cook and assemble the empanadas. This resting time helps the flavors bloom.
Step 3: Cook the beef filling
Warm the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, 2 to 3 minutes. Add the ground beef and cook, breaking it up with a spoon, until no longer pink and lightly browned, 5 to 6 minutes. If excess fat accumulates, spoon off all but 1 tablespoon.
Stir in garlic, cumin, smoked paprika, oregano, and the mild chili (or chili powder). Cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 1 minute. Pour in the broth and simmer 2 to 3 minutes, stirring, until the mixture is thick and saucy but not wet. Season with salt and pepper to taste.
Step 4: Cool the filling
Spread the filling on a plate or small sheet pan and cool for 15 minutes. Cool filling seals better and prevents soggy empanadas. To speed this up, refrigerate for 10 minutes or place the pan over a bowl of ice for 5 minutes.
Step 5: Fill and crimp
Working with a few wrappers at a time, place about 1 tablespoon of cooled filling in the center of each disc. Lightly moisten the edge with water. Fold over to form a half-moon, pressing to expel air. Seal the edge firmly, then crimp with the tines of a fork. Transfer to the prepared baking sheets, spacing slightly. For the cleanest edges, chill the filled empanadas for 10 minutes while you finish the batch.
Step 6: Egg wash and vent
Beat the egg with water (or milk). Brush the tops of the empanadas with egg wash. Use the tip of a knife to cut a tiny slit in the top of each for steam to escape. If desired, sprinkle with a pinch of flaky salt.
Step 7: Bake until crisp and serve
Bake 18 to 22 minutes, rotating the sheets front to back and top to bottom halfway through, until the empanadas are deep golden brown and crisp. Let rest 5 minutes. Serve warm with the chimichurri for dunking.
Pro Tips
- Cool the filling fully; warm filling creates steam that loosens the seal.
- Do not overfill—1 tablespoon per mini empanada is plenty for neat edges.
- Keep wrappers covered with a towel so they do not dry out while you work.
- For extra crisp bottoms, preheat the baking sheet or bake on a perforated pizza pan.
- Convection ovens brown faster; if using, reduce baking time by 2 to 3 minutes and watch closely.
Variations
- Cheesy beef: Add 1/2 cup shredded Monterey Jack or Oaxaca to the cooled filling.
- Picadillo-style: Fold in 1/4 cup finely chopped green olives and 2 tbsp raisins for a sweet-savory twist.
- Smoky chipotle: Swap the mild chili for 1 tsp minced chipotle in adobo for deeper heat (medium-spicy).
Storage & Make-Ahead
Refrigerate baked empanadas in an airtight container for up to 3 days. Reheat on a parchment-lined sheet at 375°F (190°C) for 8 to 10 minutes to re-crisp, or air fry at 350°F (175°C) for 5 to 6 minutes.
To freeze unbaked: Arrange filled, unbaked empanadas on a sheet pan and freeze until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C) for 22 to 26 minutes. To freeze baked: Cool completely, then freeze up to 2 months; reheat at 375°F (190°C) for 12 to 15 minutes.
Chimichurri keeps refrigerated up to 4 days. Bring to room temperature and stir before serving.
Nutrition (per serving)
Approximate for 3 mini empanadas plus about 2 tbsp chimichurri: 430 calories; 26 g fat; 33 g carbohydrates; 16 g protein; 2 g fiber; 810 mg sodium. Values will vary with dough brand and exact portion sizes.
