Minced Lamb Empanadas with Chimichurri are a celebration of culinary fusion, combining the rustic tradition of South American street food with the alluring flavors of Mediterranean and North African cuisine. This dish is rooted in the beloved Argentine empanada—a staple pastry that evolved from Spanish and Indigenous influences and is often filled with seasoned meats and vegetables. However, in this version, we’ve taken a creative journey beyond the Pampas plains, infusing the filling with fragrant spices more commonly associated with lamb dishes from the Middle East and North Africa.
Empanadas are deeply embedded in Latin American culture. In Argentina, they’re often made for family gatherings, festivals, and regional celebrations, with fillings that vary by province—from spicy beef in Salta to milder chicken or cheese versions in Buenos Aires. The core idea remains unchanged: a savory filling folded within tender, flaky pastry. This format makes them ideal for sharing and convenient for eating on the go, which is why they’re a common feature in street food markets from Buenos Aires to Bogotá.
In this recipe, lamb replaces the traditional beef or chicken filling, offering a robust, earthy flavor that marries perfectly with the smoky and warm blend of cumin, paprika, and cinnamon. These spices, while not typical in classic Argentine fare, give a nod to flavors found across the Mediterranean Basin and into North Africa. The cinnamon, in particular, adds an unexpected warmth that elevates the lamb and echoes dishes like Moroccan lamb tagines and Lebanese kofta.
The empanadas are paired with chimichurri—a vibrant, herbaceous sauce that is Argentina’s proud contribution to the global condiment repertoire. Typically made with fresh parsley, garlic, vinegar, and olive oil, chimichurri is traditionally used to accompany grilled meats in Argentine asados. In this version, the classic is slightly updated with the addition of cilantro and oregano, which echo the green sauces found in parts of Central America and the Levant. The acidity from the red wine vinegar and the pungency of garlic cut through the fattiness of the lamb, creating a lively contrast that keeps every bite interesting.
The dough, made simply with flour, butter, egg, and ice water, is tender yet sturdy enough to hold the luxuriant lamb filling without falling apart. Brushed with an egg wash before baking, the crust cooks to a golden, burnished finish that’s equal parts crisp and buttery.
This dish reflects the chef’s personal journey through Argentina and Morocco—two regions steeped in rich culinary history and known for their deep love of lamb. It’s a dish that invites experimentation, perfect for entertaining, and easily adaptable for various dietary preferences. Whether served as an appetizer, a main course, or a snack to accompany a glass of Malbec or mint tea, Minced Lamb Empanadas with Chimichurri bring together continents and culinary traditions in one irresistible bite.
Minced Lamb Empanadas with Chimichurri
Equipment
Ingredients
For the Empanada Dough:
3 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
1 teaspoon salt
6 tablespoons unsalted butter - cold and cubed
1 large egg
½ cup water - iced
For the Lamb Filling:
2 tablespoons olive oil
1 pound ground lamb (minced lamb) - grass-fed if available
1 small yellow onion - finely chopped
2 cloves garlic - minced
1 teaspoon cumin - ground
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon- ½ teaspoon salt
¼ teaspoon ground black pepper - freshly ground
For the Chimichurri:
1 cup parsley - fresh, packed leaves only
½ cup cilantro - fresh, packed leaves only
2 tablespoons oregano - fresh, or 1 tablespoon dried- 2 cloves garlic - crushed
¼ teaspoon red pepper flakes - optional- ½ cup olive oil - extra virgin
2 tablespoons red wine vinegar- 1 large egg - beaten, for egg wash
Instructions
- Make the Dough: In a large bowl, whisk the flour and salt. Add cold butter and rub with fingertips or a pastry cutter until the mixture resembles coarse crumbs. Beat one egg in a small bowl and stir into the flour. Gradually add ice water, mixing with hands until a dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- Prepare the Filling: In a large skillet over medium heat, warm olive oil. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in minced lamb, breaking it apart. Brown it for 7–8 minutes until no pink remains. Add cumin, paprika, cinnamon, salt, and pepper. Cook for another 2 minutes. Transfer mixture to a bowl to cool.
- Make the Chimichurri: In a food processor, pulse parsley, cilantro, oregano, garlic, pepper flakes, vinegar, and olive oil until finely chopped but still textured. Taste and adjust seasoning. Set aside at room temperature, allowing flavors to meld.
- Assemble the Empanadas: Roll out dough on a lightly floured surface to about 1/8-inch thick. Cut into 6-inch circles. Place 2 tablespoons of filling in each center. Fold over to form a half-moon, pressing edges with a fork to seal. Brush with beaten egg.
- Bake: Arrange empanadas on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden brown. Cool for 5 minutes before serving.
Notes
- Freeze the unbaked empanadas and bake them straight from frozen; just add 5 more minutes to baking time.
- If lamb is unavailable, substitute with minced beef or a plant-based alternative like Beyond Meat.
- For a spicier kick, add a teaspoon of harissa to the lamb filling.
