Love this? Pin it for later! đź“Ś
There's something magical about food that brings people together, especially during those nail-biting playoff moments. These empanadas are perfectly portable, meaning no one has to miss a crucial play while fumbling with plates or utensils. The spicy beef filling packs just enough heat to keep things interesting, while the chimichurri adds a bright, herby contrast that makes you reach for another one before you've even finished chewing the first. Trust me, you'll want to make a double batch—these disappear faster than a Hail Mary pass!
Why This Recipe Works
- Perfect Make-Ahead: Prepare the filling up to 3 days in advance, making game day stress-free
- Customizable Heat Level: Control the spice from mild to wild with simple adjustments
- Freezer-Friendly: Freeze assembled empanadas for up to 3 months for instant game day snacks
- Authentic Flavors: Combines traditional Argentine techniques with bold American football party vibes
- Golden, Flaky Crust: The perfect ratio of crisp exterior to juicy interior
- Crowd-Pleasing Size: Two-bite portions mean guests can sample without committing to a full meal
- Versatile Dipping: Chimichurri doubles as both dipping sauce and table condiment
Ingredients You'll Need
Quality ingredients make all the difference in these empanadas. Start with ground beef that has an 80/20 lean-to-fat ratio—this ensures juicy filling without excessive grease. For the authentic Argentine touch, seek out pimentón dulce (sweet smoked paprika) at specialty stores, though regular sweet paprika works in a pinch. The dough comes together quickly with cold butter and ice water, creating those irresistible flaky layers.
When selecting spices, freshness matters. Whole cumin seeds that you toast and grind yourself will elevate your filling from good to unforgettable. The chimichurri relies on flat-leaf parsley for its bright, clean flavor—curly parsley just won't deliver the same punch. For the wine in the filling, use something you'd actually drink. A bold Malbec complements the beef beautifully, but any dry red wine works.
Don't skip the hard-boiled eggs in the filling—they provide delightful textural contrast and are traditional in many Argentine recipes. The green olives add a briny pop that cuts through the richness. If you're not an olive fan, substitute with capers, but reduce the quantity by half since they're more pungent.
How to Make Spicy NFL Playoff Beef Empanadas with Chimichurri
Make the Dough
In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar. Cut 1 cup cold unsalted butter into small cubes and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. In a small bowl, beat 1 egg with 1/2 cup ice water and 1 tablespoon white vinegar. Gradually add the liquid to the flour mixture, stirring with a fork just until the dough comes together. Turn onto a lightly floured surface and knead briefly—just 3-4 times—to bring the dough together. Wrap in plastic and refrigerate for at least 1 hour or up to 3 days.
Toast the Spices
Heat a dry skillet over medium heat. Add 1 teaspoon cumin seeds and toast, stirring constantly, until fragrant and just beginning to darken, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind coarsely. In the same skillet, toast 1 teaspoon coriander seeds until fragrant, about 1 minute, then grind. This step intensifies the flavors and adds depth to your filling that's impossible to achieve with pre-ground spices.
Cook the Filling
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 large diced onion and cook until softened and beginning to brown, about 5 minutes. Add 3 minced garlic cloves and cook 1 minute more. Increase heat to high and add 1 pound ground beef. Cook, breaking up with a spoon, until no longer pink. Add your toasted spices, 2 teaspoons sweet paprika, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper (adjust to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 2 minutes, then add 1/2 cup dry red wine and 2 tablespoons tomato paste. Simmer until the liquid has evaporated, about 5 minutes. Remove from heat and stir in 1/2 cup chopped green olives, 2 chopped hard-boiled eggs, and 1/4 cup chopped parsley. Cool completely before assembling.
Prepare the Chimichurri
In a food processor, combine 1 cup flat-leaf parsley leaves, 1/4 cup oregano leaves, 3 minced garlic cloves, 1/2 teaspoon red pepper flakes, 1/4 cup red wine vinegar, and 1/2 teaspoon salt. Pulse until finely chopped. With the motor running, slowly drizzle in 1/2 cup olive oil until smooth. Transfer to a bowl and let stand at room temperature for at least 30 minutes to allow the flavors to meld. The sauce will keep refrigerated for up to 1 week, but bring to room temperature before serving.
Roll and Cut the Dough
Remove dough from refrigerator and let stand 10 minutes to soften slightly. On a lightly floured surface, roll the dough to 1/8-inch thickness. Using a 4-inch round cutter or a small bowl, cut out circles. Gather scraps, reroll once, and cut additional circles. You should have about 24 circles. Keep the circles covered with a damp kitchen towel to prevent drying while you work.
Fill and Seal
Place 1 heaping tablespoon of the cooled filling in the center of each dough circle. Beat 1 egg with 1 tablespoon water to make an egg wash. Lightly brush the edges of the dough with egg wash. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or make the traditional repulgue fold by pinching and twisting small sections along the edge. Place on a parchment-lined baking sheet and refrigerate for 30 minutes—this helps them hold their shape during baking.
Bake to Perfection
Preheat oven to 400°F. Brush empanadas with remaining egg wash and cut a small steam vent in the top of each with a sharp knife. Bake for 20-25 minutes, until golden brown and crisp. Rotate the pans halfway through baking for even coloring. The filling should be bubbling slightly through the vent. Let cool 5 minutes before serving with the chimichurri sauce.
Expert Tips
Temperature Matters
Keep your dough cold! If it becomes too soft while rolling, pop it back in the fridge for 15 minutes. Warm dough becomes sticky and difficult to work with.
Prevent Leaks
Don't overfill your empanadas—too much filling causes them to burst open during baking. Stick to 1 heaping tablespoon per empanada.
Freezer Success
Freeze empanadas on a baking sheet until solid, then transfer to freezer bags. Bake from frozen—just add 5-10 minutes to the cooking time.
Golden Color
For extra-golden empanadas, add a pinch of turmeric to your egg wash. It creates a beautiful color without affecting the flavor.
Time-Saving Tip
Use store-bought pie dough in a pinch. Roll it slightly thinner and proceed with the recipe. Your secret is safe with me!
Control the Heat
For milder empanadas, reduce the cayenne to 1/4 teaspoon. For extra heat, add a minced jalapeño to the filling.
Variations to Try
Chicken & Corn
Substitute ground chicken for beef, add 1/2 cup frozen corn to the filling, and swap the red wine for white wine.
Vegetarian Black Bean
Replace beef with 2 cans black beans (mashed), add crumbled queso fresco, and include roasted red peppers.
Breakfast Empanadas
Fill with scrambled eggs, chorizo, and cheese. Perfect for early playoff games or Super Bowl Sunday brunch.
Sweet Dessert Version
Fill with dulce de leche and a slice of banana. Serve with a dusting of powdered sugar instead of chimichurri.
Storage Tips
Store baked empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-12 minutes to restore crispness. Microwaving makes them soggy, so avoid it unless you're desperate. The filling keeps beautifully refrigerated for up to 3 days, making it perfect for party prep.
To freeze unbaked empanadas, arrange them on a parchment-lined baking sheet and freeze until solid. Transfer to freezer bags with parchment between layers. They'll keep for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time. No need to thaw first!
Cooked empanadas can also be frozen. Let them cool completely, then freeze in a single layer before transferring to containers. Reheat from frozen in a 375°F oven for 15-18 minutes. The chimichurri sauce keeps refrigerated for 1 week, and actually improves in flavor after the first day.
Frequently Asked Questions
Spicy NFL Playoff Beef Empanadas with Chimichurri
Ingredients
Instructions
- Make dough: Combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Mix in egg and ice water. Knead briefly, wrap, and chill 1 hour.
- Cook filling: Sauté onion in oil until softened. Add garlic and beef, cooking until no longer pink. Stir in spices, wine, and tomato paste. Simmer until liquid evaporates. Cool completely.
- Prepare chimichurri: Blend parsley, oregano, garlic, vinegar, and red pepper flakes. Slowly drizzle in olive oil until smooth. Let stand 30 minutes.
- Assemble: Roll dough to 1/8-inch thickness. Cut 4-inch circles. Place filling in center, fold and seal edges. Chill 30 minutes.
- Bake: Preheat oven to 400°F. Brush with egg wash and bake 20-25 minutes until golden brown.
- Serve: Let cool 5 minutes before serving with chimichurri sauce for dipping.
Recipe Notes
For best results, prepare the filling a day ahead—this allows the flavors to meld beautifully. Empanadas can be frozen before baking for up to 3 months.
