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Argentine Beef Empanadas

Argentine Beef Empanadas with Chimichurri and Monterey Jack

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Recipe Details


Empanadas are the South American answer to the calzone, but small enough to pick up and dip (our absolute favorite way to enjoy them). In this Argentine-inspired version, beef is cooked with adobo seasoning, then layered on circles of dough with roasted red peppers and Monterey Jack. Whip up a traditional chimichurri (a zingy, herby sauce) while the stuffed pastries become flaky and golden in the oven.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 1250
    • Protein 52g
    • Total Carb 104g
    • Total Fat 71g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • jar roasted red peppers
      jar roasted red peppers
    • yellow onion
      yellow onion
    • jalapeño
    • ground beef
      12 ounces
      ground beef
    • tomato paste
      2 teaspoons
      tomato paste
    • adobo seasoning
      2 teaspoons
      adobo seasoning
    • package empanada doughs
      package empanada doughs
    • shredded Monterey Jack cheese
      2 ounces
      shredded Monterey Jack cheese
    • parsley
      1/2 ounce
    • garlic
      1 clove
    • red wine vinegar
      1 tablespoon
      red wine vinegar
    • parchment paper
      parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheet
    • 10" medium pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450ºF. Rinse all produce. Drain roasted red peppers, pat very dry with paper towel (to keep moisture out of filling), and roughly chop. Peel onion and cut into small dice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince. Line a baking sheet with parchment paper.

    2. Cook beef filling

      Cook beef filling

      Pat beef dry with paper towel. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and up to half of jalapeño; sauté, stirring, until soft, 3-4 minutes. Stir in tomato paste to combine, about 1 minute. Add adobo seasoning, beef, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Remove pan from heat; stir in roasted red peppers.

    3. Fill empanadas

      Fill empanadas

      Working 1 at a time, place 8 empanada doughs on prepared baking sheet in a single layer (save remainder for another recipe). Using your hands, gently stretch or press doughs into slightly larger circles, about 5 inches in diameter (so they can hold more filling). Using a slotted spoon, add about ⅓ cup filling to 1 half of each. Sprinkle over Monterey Jack.

    4. Form and bake empanadas

      Form and bake empanadas

      Carefully fold empanada doughs over filling and, using the tines of a fork, press and seal edges tightly. Brush empanadas with olive oil, then cut a small slit on top of each so steam can escape. Bake until puffed and light golden, 15-17 minutes.

    5. Make chimichurri

      Make chimichurri

      While empanadas bake, finely chop parsley leaves and stems (the stems are quite tender, so we've kept them for extra flavor and aroma). Mince garlic. In a small bowl, stir together red wine vinegar, parsley, garlic, remaining jalapeño (skip or use half for less heat), 2½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired to combine.

    6. Plate beef empanadas

      Plate beef empanadas

      Transfer Argentine beef empanadas to serving plates. Drizzle over chimichurri, or serve alongside for dipping. Enjoy!

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