Authentic Argentinian Beef Empanadas with Chimichurri Sauce | TOM TO TABLE

Everyone remembers their first time eating an empanada. You really can't go wrong with meat inside a pastry dough. One of my favorite types are the Argentinian Beef Empanadas. I love the juicy beef filling with eggs and green olives. Serve these with a side of chimichurri sauce and your taste buds won't know what to do but to eat more.
Authentic Argentinian Beef Empanadas with Chimichurri Sauce
Recipe adapted from www.oliviascuis...
INGREDIENTS:
- Makes 4 servings
To make the filling:
2 eggs
2 Tbs. light olive oil
1 yellow onion, diced
2 garlic cloves, minced
3 scallions, chopped green parts only
1 red bell pepper, seeded and diced
1 lb. ground beef
1/2 cup green olives, pitted and sliced
1 tsp. paprika
1/2 tsp. cumin
salt and pepper to taste
To make the dough:
2 1/4 cups all-purpose flour
1 1/2 tsp. fine sea salt
1/2 cup stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 Tbs. distilled white vinegar
2 eggs, whisked
For the chimichurri sauce:
3 cups flat-leaf parsley
6 garlic cloves
1 1/2 tsp. fresh oregano leaves
1/4 cup distilled white vinegar
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. red pepper flakes
3/4 cup extra-virgin olive oil
1 bay leaf
Directions:
1. In a small pan on high heat, fill with water until enough to cover the eggs.
2. When the water is boiling, gently add the eggs in. Set heat to medium and the timer for 10 minutes.
3. Drain and put the eggs in cold water for 2 minutes.
4. Peel the shell and roughly chop them. Set aside.
5. In a large saute pan on medium heat, add oil.
6. When oil is hot add onions and garlic. Stir until softened.
7. Add the scallions and red bell pepper. Stir for 2 minutes.
8. Add the ground beef and break into smaller pieces. Stir until browned.
9. Add olives, paprika, and cumin. Stir for 2 minutes.
10. Add salt and pepper to taste and the eggs. Combine one last time and turn off heat.
11. When the filling is cooled, transfer to a container, cover, and refrigerate for at least 2 hours.
12. In a large bowl, add flour and salt. Combine well.
13. Add cold butter cubes and using your hands, work the butter into the flour until the cubes are gone.
14. In a small bowl, beat the eggs, ice water, and vinegar together.
15. Pour this mixture into the flour. With your fingers, combine well and form the dough.
16. Make a flat disc out of the dough, wrap in plastic, and refrigerate for at least 1 hour.
17. In a blender, add the parsley, garlic, oregano, white vinegar, salt, black pepper, red pepper flakes, and olive oil. Blend until smooth. Pour into a container, add the bay leaf, cover, and refrigerate until ready to serve.
18. When the 2 hours are up on the filling and the 1 hour is up on the dough, preheat oven to 400F.
19. Divide the dough into 12 equal pieces. Roll them out into perfect circles. They should be about 1/8 inch thick.
20. Put a bowl of water next to you.
21. On a cutting board with the dough rolled out, place a spoonful of filling in the center.
22. Moisten the top half of the round with a little bit of water. Fold the bottom half until the edges meet. Press down with your fingers to seal.
23. To seal the fillings in so they don't pop out you can use a fork to press down on the edges or the "repulgue" technique for that pretty braid pattern. To do that, using your finger tips, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat until you get to the end. Watch the video to help. Place the empanadas on a parchment-lined baking sheet.
24. Take the 2 eggs that are whisked and brush the tops. Bake for 15-20 minutes or until the crust is golden brown.
25. Serve with the chimichurri sauce!
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats

[@leonardopernas3472]

As an Argentinian I cant tell you how happy I am to FINALLY see someone make chimichurri CORRECTLY. I hate that people try to put lemon juice, or dill, or even cilantro in it and try to call it authentic. WRONGO

[@TheStylistGina]

I’m Argentinian too. I would say his chimichurri is not correct. Lemon juice or red wine vinegar is the way to go. Also- no one blends it. You finely minced with a knife or a mocajete.

[@axelpaff3306]

Yo soy argento tambien, y me sorprendio este ponja hablando de algo "autentico" argentino q despues de verlo como imagine , nada q ver!

[@walterleiva4117]

Hermosas empanadas, aunque al chimichurri lo dejaría para un buen choripan 😊👌👍

[@alexandrafriedline613]

After two failed attempts to get the dough right with other recipes, this dough recipe was a piece of cake. These turned out so good… just like I remember from my semester in Argentina!! I added just a bit more of the seasonings to taste and omitted the olives because my husband isn’t a fan. Will DEFINITELY make these again and again!!

[@FranzG1337]

Ponerle chimi a las empanadas es un sacrilegio !

[@kazzicup]

It looks so good. Wow !

[@mialove1989]

What a great video & recipe! Every recipe I saw online said to buy premade dough, but I struck out. This recipe seemed easy enough and it was! The empanadas came together in a snap and were PERFECTION! Thanks, Tom ☺️

[@Pinlore99]

Empanadas taste great with chimichurri! I also love them with fresh squeezed lemon juice, and sometimes with Tabasco sauce. If you don't think they should be eaten with chimichurri, then that's your opinion. You did an excellent job on this video. I think I'm going to make empanadas today.

[@minadoro]

Tabasco? but don’t call it real Argentinian, call them a Sacrilege.

[@fifi-lj2oc]

Thank you so much for making this fantastic video! It's very well made. I love love love empanadas but didn't know how to make 'em - now i do! Please make more vids!

[@charbessler2615]

Once you've had these you will always want them!!

[@ticklemecolor]

Thank you for taking the time and effort to make this comprehensive video. Other videos skip over the remedial tasks and it can be really frustrating for folks like me who are new to a dish. keep it up!

[@Tomtotable]

Totally! Especially if you're doing a cooking video. It's the whole reason to show how things are done. Thanks for watching =)

[@julioaisemberg7338]

Great video! You earned the argentinian chef diploma! I'll let you know when I'll try it!

[@Tomtotable]

+julio AISEMBERG What a compliment Julio! I'll take that diploma and I'll be proud of it! Can't wait to see how it turns out for you. Keep me posted =)

[@christianarosseti6614]

Nice tutorial .Thanks for explaining in english and very well

[@concernedguy9628]

Hey Tom - loved the video! Plan on making these for Christmas this year!

[@rociolivares1]

they do look amazingly good, home made and realisticly Argentinian, but we would never put chimichurri to an empanada!! XD sorry to laugh but it just looks absurd to me XD an empanada is something to eat with your hands and on the go, how can you be adding sauces to it? I mean no offense cause they really look good (and the ingredients that you mentioned sound just right) but I just had to mention that chimichurri is for asados! ;)

[@Tomtotable]

Good to know Rocio! I decided on the chimichurri because I just love it so much. When I'm in Argentina I promise I won't offend anyone. I'm a fan of Aji too!

[@Fucklesticks]

Let the guy enjoy them the way he wants.

[@NextLevelMeNow]

It's not uncommon to enjoy chimichurri here with empanadas. Try it, it's delicious

[@lilliputlittle]

There was Italian restaurant that I used to dine at that had an Argentinian chef. He talked the owner into allowing him to put beef empanadas on the menu and he served them with chimichurri. So, that is the way I'm used to eating them.

[@gabrielfontan2510]

Las empanadas no se comen con chimichurri.

[@umbekanntersoldat9977]

gabriel fontan no es por ser malo pero eso ni pinta de chimichurri lo digo en nombre de toda argentina

[@seco1102]

SI A ALGUIEN SE LE CANTA PONERLE CACA A LA EMPANADA VOS NO PODES DECIRLE A NADIE COMO COMER, O SOS EL DUEÑO DE LA VERDAD????

[@damavalery6628]

Yo nunca comí empanadas con chimichurri O_o

[@axelpaff3306]

El chimi churri es para ponerle a las carnes puede ser el asado o el pollo pero no a una empanada

[@nicolaspeterkin9154]

Axel Paff animal el chimi es para el chori , a la carne si es buena hay que disfrutarla sola

[@bln3615]

I would be happy to see you make alfajores :)

[@charbessler2615]

Perfect!! Thank you!!!!

[@axelpaff3306]

Nice video

[@marinatmb]

Haha I agree with what was said earlier. I get that you want to try to seem boujee making ethnic food, but no one in Argentina eats their empanadas with chimichurri. So much for them being authentic

[@isabellajones6204]

Sorry guys but nobody eats chimichurri with empanadas in Argentina... I’m Argentinian

[@lindajackainsworth4974]

Perhaps they will try it and like it?

[@williambonilla7712]

what do they eat them with ?

[@sairabshah]

Like samosa and chutney

[@veec.3367]

You mentioned bake but at what temperature?

[@petradyah]

White vinegar - what is the function? Thank you

[@carolinaalves4960]

Obrigada Oz

[@babyblue7798]

Can you make this with almond flour? We do the SCD die for medical reasons.

[@catalinacassineri6435]

Chimichurri is for asado not empanadas, is like Argentinian BBQ sauce for meat only or some grill veggies.

[@scullyontherocks]

What are the measurements ?

[@Seabass1206]

chino argentino empanadas

[@San-sk7tf]

And a little bit of sugar

[@Paeblits]

Buena receta, pero ese no es chimichurri. Mejor miren a "Locos X El Asado"

[@carmenrojas283]

Noticias

[@danieltolaba7719]

Todo mal amigo! Mal procedimiento.

[@AI3Dorinte]

cmon man cut your own fresh garlic ffs!

[@hivedrone83]

Dude, thank you! There used to be an Argentinian guy that would come around my work selling empanadas his wife made out of the back of his car. I haven't seen him in about a year, and I've been craving them really bad. I decided to use your vid as a guideline, as it looked closest to what i was going for, and they came out spot on!

[@jorgeluwis]

Y a este quien le dijo que las empanadas se le pone chimichurri? 🤣

[@pauladeluca292]

mirá la receta griega y vas a ver que el tipo le pone canela y nuez.

[@sebasstiantdf8732]

A classic empanada's dough are made with flour, water,salt and vegetal butter (actually It's cow fat but I don't think you can buy it there). You made a really nice version of a classic empanada. Cheers for that

[@vivianabenitez3423]

No se le pone chimi a la empanada ?

[@TheBoliviaShow]

"all you need is 3 hours"

[@rivalodi764]

But it will be yummy

[@Iheartumami]

Oh My Good Lord! Look at those gold color gorgeous empanadas !!!

[@Tomtotable]

=) Gotta love it!

[@pauladeluca292]

Soy argentina y sé que haces las mejores empanadas, te felicito pero ¡NO SE LE PONE CHUMICHURRI!

[@cristinamarierosado10]

This is a truly amazing ! Made your recipe at home and it's so DOPE💟💟 everyone went crazy over them ! Ps love the video & the music 🎶🎶

[@francineburkhardt9685]

No he forgot the raisins very important my husband was argentina and he taught me use as much onion as meat

[@SNACKito]

DO NOT use chimichurri when you eat empanadas...please!

[@florvignolo268]

Jamás le pondríamos chimichurri a una empanada.. Salsa picante y limón

[@pauladeluca292]

menos, a la empanada no se le pone nada, se hace bien de entrada para no tener que ponerle nada.

[@MrRockfish01]

Sweet paprika?🤔

[@ulisesguerrero4014]

🇲🇽 👋

[@MLever89]

Real chimichurri does not look like the one in the video. Same ingredients but not blended in a food processor. Nice empanadas.

[@andresrivadeneira5366]

Ground beef and green olives for autentic Argentine empanadas?? Nop ! If you want to eat traditional Argentine empanadas ask for'empanadas tucumanas or empanadas salteñas'

[@tatianatemerlin1025]

Emanadas recipe is great but we don't have them with chimichurri. Chimichurri is for barbaque

[@almendritaconchocolate6011]

El comino es el ingrediente secreto 😉

[@toge7101]

2:44 dough recipe 4:20 rolling dough

[@Neptunepixie]

Making these for Christmas 🔥💕

[@San-sk7tf]

And a little sugar

[@georgiannemessina4762]

it would have been nice if you said what temp to bake them at.

[@yanab3977]

Georgianne Messina it said preheat to 400°

[@matiasayala3344]

soy argentino y de Tucumán donde hacemos las verdaderas enpanadas y la verdad me vienen con chimichurri para ponerle a mi enpanada y los hago cagaa

[@josebarraza2185]

Matias Ayala segundones, aguanten las empanadas Salteñassss... Y el q quiere le pone lo q se le canta :)