Bold Chimichurri Beef Hand Pies

Description

Flaky pastry pockets filled with seasoned ground beef, onions, garlic, and a bright chimichurri-style herb paste using pantry spices and vinegar for tangy depth. Baked until golden then frozen, these portable pies thaw perfectly by noon for a no-reheat lunch with bold South American flavors and clever moisture control from the sealed crust. Approximate cook time 45 minutes active plus baking.

Cultural Background

Hand pies like these draw from the long tradition of empanadas across South America, portable filled pastries that originated with Spanish colonial influences and evolved regionally with local ingredients. Chimichurri, the signature tangy herb sauce, is quintessentially Argentine and often paired with grilled meats or empanadas. Legends trace its name and creation to 19th-century Irish or Basque immigrants adapting familiar vinegar-based condiments with local herbs, garlic, and spices, or possibly to Quechua indigenous roots. It became a staple of Argentine asado culture for adding bright flavor to humble or robust beef dishes.

Recipe Info

PREP TIME: 45 minutes
COOK TIME: 25 minutes
TOTAL TIME: 1 hour 10 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 2 cups all-purpose flour
• 1/2 cup vegetable shortening chilled
• 1/2 teaspoon salt
• 1/2 cup ice water approximately
• 8 ounces ground beef 80/20
• 1 medium onion finely diced
• 3 cloves garlic minced
• 2 tablespoons dried parsley
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons red wine vinegar or white vinegar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg beaten for wash

Instructions

1. In a large bowl whisk together the flour and salt then cut in the chilled shortening using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. Gradually add ice water one tablespoon at a time mixing with a fork until the dough just comes together do not overmix then form into a disc wrap in plastic and refrigerate for 30 minutes.
3. While the dough chills heat 1 tablespoon oil in a skillet over medium heat add the onion and cook 4-5 minutes until softened then add garlic and cook 1 minute more.
4. Add the ground beef breaking it up with a spoon and cook until browned about 6-8 minutes draining excess fat if needed then stir in the dried parsley oregano red pepper flakes cumin paprika salt pepper vinegar and remaining 1 tablespoon oil cooking 2 minutes until fragrant and well combined remove from heat and cool completely.
5. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
6. On a lightly floured surface roll the chilled dough to 1/8 inch thickness and cut into four 6-inch circles using a bowl or cutter as a guide.
7. Place about 1/2 cup cooled filling in the center of each circle brush edges with beaten egg fold over to form a half-moon and crimp edges firmly with a fork to seal.
8. Brush tops with remaining egg wash cut two small steam vents in each pie and bake 20-25 minutes until golden brown and crisp.
9. Cool completely on a wire rack then wrap individually in plastic wrap followed by foil and freeze for up to 3 months.
10. To serve transfer frozen pie to lunchbox in the morning it will thaw safely by noon at room temperature for eating by hand.

Tips

- Keep all pastry ingredients and tools as cold as possible including chilling the filled pies 15 minutes before baking to ensure maximum flakiness and prevent leaks.
- Avoid overfilling the pies or using warm filling which can make the dough soggy and cause bursting during baking.
- Substitute dried herbs with any fresh parsley or oregano if available on sale or use a pinch of Italian seasoning blend for similar herbal notes without extra cost.

Nutrition

Calories: 600
Protein: 22g
Carbs: 52g
Fat: 32g

Tags

Lunch, Beef, Create an impressive, restaurant-quality