Chimichurri Lamb Empanadas — flaky golden pockets filled with juicy spiced lamb and bright, herby chimichurri? Yes. Please. These are bold, buttery, and packed with Argentine-inspired flavor, perfect as a party bite, meal prep win, or weeknight dinner flex. 💚🥟🔥
🥟 Chimichurri Lamb Empanadas
Ingredients (makes ~12–16 empanadas):
For the Lamb Filling:
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili flakes (optional)
- Salt & pepper to taste
- Olive oil for cooking
- ¼ cup green olives, chopped (optional but adds great briny depth)
- 2 tbsp chimichurri (see below or use pre-made)
For the Chimichurri Sauce (makes ~1 cup):
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano (or 1 tbsp dried)
- 3 cloves garlic, minced
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- Salt & black pepper to taste
- Optional: squeeze of lemon for brightness
Empanada Dough Options:
- Store-bought empanada wrappers (look for tapas para empanadas)
- OR use puff pastry or pie dough circles (4–5 inches wide)
To Finish:
- 1 egg, beaten (for egg wash)
- Extra chimichurri for dipping
Instructions:
- Make Chimichurri:
- Mix all ingredients in a bowl or pulse in a food processor until combined but still a little chunky.
- Let sit while you prep the filling — it gets better as it rests.
- Cook the Lamb Filling:
- In a skillet, heat olive oil and sauté onions until soft.
- Add garlic, then lamb, breaking it up as it browns.
- Stir in cumin, paprika, chili flakes, salt, and pepper.
- Once fully cooked, remove from heat and stir in olives and 2 tbsp chimichurri.
- Let cool before filling.
- Assemble the Empanadas:
- Spoon ~1 heaping tbsp of filling into each dough round.
- Fold over to form a half-moon, press edges to seal (crimp with a fork or twist for flair).
- Brush with egg wash.
- Bake:
- Preheat oven to 400°F (200°C).
- Bake empanadas on a parchment-lined tray for 20–25 minutes until golden and crisp.
- Serve:
- Let cool slightly and serve with extra chimichurri for dipping.
🛎️ Serving Ideas:
- Great with a side salad, sweet potato fries, or roasted corn.
- These freeze beautifully — bake from frozen at 375°F until heated through.
💡 Pro Tips:
- Want a cheesy version? Add a little crumbled feta or shredded mozzarella to the filling.
- Brushing with a little butter right out of the oven = extra golden goodness.
Want a reel idea? Try showing the fold/crimp in fast motion, then that crispy edge tear to reveal the juicy filling and that herby green chimichurri dip — satisfaction guaranteed. Want me to write a caption or storyboard one for socials? Just say the word!
