Name: Classic Beef Empanadas with Chimichurri Yogurt Dip (No Cilantro)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1/2 lb ground beef (80/20 preferred); 1/2 yellow onion, finely diced; 2 cloves garlic, minced; 1/2 red bell pepper, finely diced; 1/4 cup green olives, chopped; 1/4 cup raisins; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp ground black pepper; 3/4 tsp kosher salt, divided; 1 tsp red wine vinegar; 1 package (about 14 oz) refrigerated pie dough (2 sheets), or empanada dough if available; 1 large egg; 2 tbsp water; 1/4 cup Greek yogurt (plain, whole or 2%); 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh oregano, finely chopped; 1 tsp red wine vinegar (for sauce); 1/2 tsp garlic powder

Classic Beef Empanadas with Chimichurri Yogurt Dip (No Cilantro)

CrunchyDate4168

These classic beef empanadas are inspired by Spanish and South American flavors, with a savory-sweet filling of seasoned ground beef, sautéed onions, bell pepper, briny green olives, and plump raisins. The dough is golden and flaky, perfect for holding the juicy filling. A creamy, herbaceous yogurt chimichurri dip (without cilantro) brightens each bite and balances the richness. Each step—from salting the beef early to finishing with a tangy dip—maximizes flavor and texture. Perfect for a dinner that feels festive yet approachable, these empanadas are just as delicious at room temperature, making them ideal for picnics or parties.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add onions and red bell pepper; sauté until softened, 4 minutes.
Add garlic and cook for 1 minute until fragrant.
Add ground beef, breaking up with a spoon. Season with 1/2 tsp kosher salt, black pepper, smoked paprika, and cumin. Cook, stirring, until no longer pink, about 5 minutes.
Stir in raisins, green olives, and 1 tsp red wine vinegar. Cook 2 more minutes. Taste and adjust seasoning with more salt if needed. Remove from heat and let cool 10 minutes.
Unroll pie dough on a lightly floured surface. Cut out 4-5 inch rounds (use a bowl or large biscuit cutter). Gather scraps and reroll as needed to get 8-10 rounds.
Place 2 tbsp cooled filling in the center of each dough round. Brush edges with water. Fold dough over filling to create a half-moon shape. Press edges to seal, then crimp with a fork.
Whisk egg with 2 tbsp water to make egg wash. Lightly brush empanadas with egg wash and arrange on prepared baking sheet.
Bake until golden and crisp, 18-22 minutes. Cool slightly before serving.
Meanwhile, make the chimichurri yogurt dip: In a small bowl, combine Greek yogurt, parsley, oregano, 1 tsp red wine vinegar, garlic powder, and a pinch of salt. Mix until smooth and chill until ready to serve.
Serve empanadas warm with cool chimichurri yogurt dip.