Beef and Mushroom Empanadas

January 26, 2017
Serves 8 people
Prep time
Cook Time

Recipe courtesy of the Culinary Ginger
Light and flaky pastry with a ground beef and mushroom filling,  these empanadas make a delicious snack or part of a main dish that are brought to the next level with a chimichurri dipping sauce.


  • Dough
  • 3 Cups
    all-purpose flour
  • 1/4 Teaspoon
  • 6 Ounces
    unsalted butter, cut into cubes and chilled (1½ sticks)
  • 1
    egg, room temperature
  • 4 Tablespoons
  • Chimichurri Sauce
  • 1/2 Cup
    fresh parsley, finely chopped
  • 2 Tablespoons
    resh oregano, finely chopped
  • 1
    spring onion, finely chopped
  • 1
    garlic clove, finely chopped or grated
  • 1
    small red chili pepper, seeded and deveined, finely chopped
  • 2 Tablespoons
    red wine vinegar
  • 1 Tablespoon
    fresh lemon juice
  • 1/2 Cup
    light olive oil
  • Filling
  • 1 Tablespoon
    vegetable oil
  • 2 Cups
    portabella mushrooms, finely chopped
  • 1 Pound
    ground beef
  • 1
    small onion, finely chopped
  • 1
    large carrot, finely chopped
  • 3/4 Teaspoons
  • 1/2 Teaspoon
    freshly ground black pepper
  • 2
    garlic cloves, finely chopped or grated
  • 1 Teaspoon
    ground cumin
  • 1 Teaspoon
    dried oregano
  • 1 Cup
    tomato puree
  • 1/2 Cup
    pitted green olives, finely chopped


  1. For the dough: Add the flour and salt to a food processor and pulse to mix. Add the butter and egg. Pulse.

  2. While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.

  3. Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.

  4. Chimichurri sauce: Mix all the ingredients except oil in a bowl, then whisk in the oil. Set aside.

  5. Filling: Add vegetable oil to a large sauté pan over medium heat until the oil ripples.

  6. Add the mushrooms and cook, stirring often until the start to brown.

  7. Add the beef, onion, carrot, salt and pepper and cook while breaking up the meat until browned.

  8. Stir in the garlic, cumin and oregano and cook for 2 minutes.

  9. Stir in the tomato puree and simmer for 5 minutes until thickened.

  10. Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature. Line a large baking sheet with parchment paper.

  11. Preheat oven to 350F.

  12. Roll the dough to ⅛ inch thick. Cut out 6 inch circles.

  13. Put meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.

  14. Line them all up on the baking sheet and brush all over with egg wash.

  15. Bake for 25-30 minutes or until golden brown.


  1. Brenda G.


    How many empanadas should this make? 8 or 16? Says serves 8, but is that 1 or 2 empanadas per serving?

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