Wagyu Beef Empanadas with Chimichurri Dip

Empanadas are beloved across Latin America for their flaky crusts and savory fillings. When filled with rich, seasoned Wagyu beef, they become something truly special. These golden pockets are perfect for sharing, pairing with drinks, or adding to an upscale grazing platter. A bright chimichurri dipping sauce brings balance and zing to every bite.

We recommend using our Wagyu Burger Patties as our ground Wagyu with a marble score of 8 – 9 provides a rich and flavourful filling for empanadas, enhancing the overall taste.

Ingredients

For the filling:

• 300g Wagyu ground beef
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/4 cup red capsicum, finely diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp tomato paste
• 1/4 cup green olives, chopped (optional)

For the dough:

• 2 1/4 cups plain flour
• 1/2 tsp salt
• 120g cold butter, diced
• 1 egg
• 1/4 cup cold water

For the chimichurri:

• 1 cup fresh parsley
• 1/4 cup fresh oregano
• 2 garlic cloves
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt, pepper, and chili flakes to taste

Cooking Steps

1. Make the dough: In a bowl, combine flour and salt. Cut in the butter until crumbly. Add egg and water, knead until smooth. Wrap and refrigerate for 30 minutes.
2. Prepare the filling: In a skillet, sauté onion and garlic in oil. Add Wagyu beef, breaking it up as it browns. Stir in capsicum, tomato paste, cumin, paprika, and olives. Cook for 10 minutes, then cool.
3. Roll and fill: Roll out dough to ~3mm thick. Cut circles (~10cm). Add 1 tbsp filling in each, fold, and crimp the edges. Chill 15 minutes.
4. Bake or fry: Brush with egg wash and bake at 200°C for 20 minutes, or deep-fry at 180°C until golden.
5. Chimichurri: Blend herbs, garlic, vinegar, and oil until combined but textured. Season.

Cooking Tips

• Let the filling cool before stuffing to prevent soggy dough.
• Chill empanadas before baking for crisp edges.
• Chimichurri keeps well—make it a day in advance for better flavor.

Serving Suggestions

Serve warm with chimichurri on the side. Add to tapas platters or pair with an Argentinian Malbec for a full-bodied experience.