Featured here are my Beef and Mushroom Empanadas which are baked, not fried and are made with a light and flaky pastry that is filled with ground beef and mushroom. They make a delicious snack, appetizer or part of a main dish, brought to the next level with a chimichurri dipping sauce.

Dipping an empanada in the chimichurri

What are Empanadas?

Empanadas are made with folded pastry and filled with a savory filling of meat and/or vegetables, cheese or seafood. Originating from Spain, they are also found in Argentina and a quite a bit in Latin America.

This particular Empanada recipe is Argentinian style because it is served with a chimichurri sauce. Chimichurri is a fresh herbaceous based sauce with garlic, red wine vinegar and a little kick from a chili pepper. This sauce perfectly complements the heavy, savory nature of the beef and mushroom filling.

Colorful green chimichurri sauce with empanadas

Empanadas are very versatile because they can be made with a range of fillings, from savory to sweet. This empanada filling is made with ground beef and mushrooms with flavor enhancing herbs, tomatoes, onions, carrots and chopped green olives.

They remind me of a smaller version of the British Pasty which is savory filling wrapped in a flaky , buttery dough.

An empanada cut in half showing the beef and mushroom filling

Easy Empanada Dough

The dough for empanadas is simply flour, butter, salt and egg mixed with water. I have included instructions in the recipe to make it in your food processor or by hand.

Baked v’s Fried Empanadas

Empanadas are typically fried but I baked these, which makes them a healthier empanada. I have nothing against frying them, I just wanted to try something different. Baking them makes them a lot less greasy as well.

Freezing Empanadas

They freeze really well. You can freeze them before baking or after.

To Freeze Unbaked Empanadas

Lay them on a flat on a baking sheet without touching so they don’t stick together. Once frozen  you can add them to a ziptop bag and freeze for up to 3 months.

To Freeze Baked Empanadas

Cool completely after baking, then follow the instructions for unbaked empanadas.

Defrosting Empanadas

If unbaked, defrost in the fridge overnight, then bake according to the recipe. For baked empanadas, defrost in the same way then reheat in a 300°F/150°C oven until heated through.

Empanadas viewed from overhead on a board with sauce

If you’ve tried these Beef and Mushroom Empanadas or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!  

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Yield: 8

Beef and Mushroom Empanadas

A green, herb sauce for dipping the empanadas

Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling  make a delicious snack or part of a main dish that are brought to the next level with a chimichurri dipping sauce.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


  • For the dough:
  • 3 cups (450 grams) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup /2 sticks (226 grams) unsalted butter, cut into cubes and chilled
  • 1 egg, room temperature
  • 4 tablespoons water
  • For the chimichurri sauce:
  • Small handful fresh parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 1 scallion/spring onion, finely chopped
  • 1 garlic clove, finely chopped or grated
  • 1 small red chili pepper, seeded and deveined, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ cup (118 ml) light olive oil
  • For the filling:
  • 1 tablespoon vegetable oil
  • 2 cups (250 grams) portobello mushrooms, finely chopped
  • 1 pound (453 grams) ground beef
  • 1 small onion, finely chopped
  • 1 large carrot, finely chopped
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, finely chopped or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup (225 grams) tomato puree
  • ½ cup (90 grams) pitted green olives, finely chopped


  1. To make the pastry in a food processor: Add the flour and salt, pulse to mix. Add the butter and egg. Pulse. While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.
  2. To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
  3. Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
  4. For the chimichurri sauce:
  5. Mix all the ingredients except oil in a bowl, then whisk in the oil. set aside.
  6. For the filling:
  7. Add vegetable oil to a large sauté pan over medium heat until the oil ripples. Add the mushrooms and cook, stirring often until the start to brown. Add the beef, onion, carrot, salt and pepper and cook while breaking up the meat until browned. Stir in the garlic, cumin and oregano and cook for 2 minutes. Stir in the tomato puree and simmer for 5 minutes until thickened.
  8. Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature.
  9. Line a large baking sheet with parchment paper.
  10. Preheat oven to 350°F/180°C.
  11. Roll the dough to 1/8 inch thick. Cut out 6 inch circle. Place a small amount of meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.
  12. Line them all up on the baking sheet and brush all over with egg wash.
  13. Bake for 25-30 minutes or until golden brown.

Nutrition Information



Serving Size


Amount Per Serving Calories 559Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 80mgSodium 655mgCarbohydrates 78gFiber 4gSugar 3gProtein 18g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.