Golden baked Uruguayan empanadas — flaky lard pastry parcels filled with spiced steak, tomato, onion and egg, served warm with chimichurri.
Golden, hand-crimped beef empanadas are an Uruguayan favourite — flaky pastry parcels filled with savoury spiced beef, onion and egg, baked until burnished. Perfect for sharing with a drizzle of chimichurri, they're a real labour of love that always disappears fast.
Prep 45 min
Cook 30 min
Total 90 min
Medium
- 60g Lard
- 340g Water
- 600g All Purpose Flour
- 3 Tomato
- 1 clove Garlic
- 1 large Red Onions
- Bunch Spring Onions
- 750g Sirloin Steak
- 1 tablespoon Dried Oregano
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- To taste Salt
- To taste Pepper
- 3 Egg
- Splash Egg Wash
- Drizzle Chimichurri Sauce
Video
Preparation
- For the dough, place the lard, warm water and salt in a large bowl and stir, then add the flour and oregano and knead for five minutes by hand or machine. Cover and rest for at least half an hour, or overnight in the fridge.
- For the filling, blanch the tomatoes in boiling water for about 30 seconds, cool in cold water, peel and dice. Press the garlic and dice the onions, then soften them in a little olive oil until translucent. Remove the onion and garlic and brown the meat over high heat on all sides. Season with all the herbs, then add the onions, garlic and tomatoes and simmer for a few minutes, seasoning with salt, pepper and extra spices to taste. (You can make the meat the night before and chill it.) Boil the eggs, dice them, and mix into the filling.
- Cut the dough in half and roll one half out thinly on a floured surface. Cut out circles about 12–15cm in diameter. Place 2–4 teaspoons of filling on each, dampen the edges with a little water, and fold over into half-moons, sealing the edges firmly with a fork. Repeat until the dough and filling are used up.
- Preheat the oven to 200°C. Brush the empanadas with egg wash and bake about 8 at a time on a parchment-lined baking sheet for about 25 minutes, until golden. Serve warm with chimichurri sauce.
Tips from the ZestyPlate Kitchen
- Rest the dough before rolling so it's easy to handle and crisps up well.
- Cool the filling before assembling so it doesn't tear or soften the pastry.
- Seal the edges firmly with a fork — a tight crimp stops the filling leaking as they bake.
- Brush with egg wash for that signature deep-golden, glossy shell.
Frequently Asked Questions
Yes — the filling can be made the day before, and assembled empanadas freeze well raw, ready to bake from frozen.
Yes — empanadas are delicious deep-fried until golden and crisp, though baking is lighter.
Chimichurri is the classic accompaniment, alongside a simple salad.
