Empanadas with chimichurri sauce pair flaky, golden pastry with slow-cooked carnitas and a bright, garlicky herb sauce. Together they make a savory finger food that disappears fast at any gathering.
Why These Empanadas with Chimichurri Sauce Work
- Tender, slow-cooked carnitas filling
- Buttery, flaky homemade pastry
- A fresh, garlicky chimichurri for dipping
- Make-ahead friendly for easy entertaining
Yes, there are a few steps here, but each one is simple and most can be done ahead. Spread the work over a couple of days and you’ll have an impressive appetizer ready when guests arrive.
Make a big batch of carnitas so you have filling for tacos one night and empanadas the next.
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Why You’ll Love These Empanadas with Chimichurri Sauce
- These empanadas with chimichurri sauce balance rich, fall-apart pork against a fresh, tangy herb dip.
- The pastry bakes up flaky and golden, with a buttery crunch in every bite.
- The chimichurri adds garlic, cilantro, and a little heat that cuts right through the savory filling.
Ingredient Notes
These notes cover what each component brings; the exact measurements in the recipe card are listed below. The recipe breaks into three parts: the carnitas filling, the pastry dough, and the chimichurri sauce.
- Pork shoulder slow cooks into the tender, shreddable carnitas filling.
- Marjoram, coriander, and garlic season the pork as it braises.
- Flour and butter form the flaky, sturdy pastry that holds the filling.
- Egg, ice water, and vinegar bring the dough together and keep it tender.
- Cilantro, garlic, and red wine vinegar are the heart of the chimichurri.
- Olive oil and red pepper flakes round out the sauce with richness and gentle heat.
For equipment, you’ll want a Dutch oven for the pork, a food processor for the dough, a rolling pin, and a round cutter. A baking sheet and a fork for crimping finish the job.
How to Make Empanadas with Chimichurri Sauce
Making empanadas with chimichurri sauce works best in stages, starting with the long-cooking pork. Once the carnitas is done, the dough and sauce come together quickly.
- Brown 2-inch cubes of pork shoulder in a Dutch oven, add the onion and seasonings, cover with water, and braise at 350°F for 2 1/2 to 3 hours until the meat falls apart.
- Pulse flour, salt, and butter in a food processor, add the egg, water, and vinegar mixture, and process until the dough forms a ball.
- Knead the dough briefly, roll it thin, and cut out rounds with a cutter.
- Spoon about 1 Tbsp of carnitas onto each round, brush the edge with water, fold into half-moons, and crimp with a fork.
- Bake at 400°F for 12 to 14 minutes until golden, then serve with chimichurri whisked and rested for at least 1 hour.
This recipe makes about 12 empanadas, and the pork easily stretches to two meals if you start with a 4 to 5 pound shoulder. You can cook the carnitas and chimichurri up to 2 days ahead, or freeze unbaked empanadas for a quick bake later.
Storage Options
These pastries store and reheat well, which is part of why they’re so handy for entertaining. Keep the chimichurri separate so it stays fresh and bright.
- Refrigerate baked empanadas in an airtight container for up to 4 days.
- Freeze baked or unbaked empanadas for up to 3 months.
- Store chimichurri in the fridge for up to 5 days.
- Reheat in a 350°F oven for about 10 minutes to crisp the crust.
Variations & Substitutions
The basic shape and sauce stay the same, but the filling is wide open. Use what you have and make these your own.
- Swap the carnitas for shredded chicken or seasoned ground beef.
- Add a little shredded cheese to the filling for extra richness.
- Use store-bought empanada discs when you’re short on time.
- Stir parsley into the chimichurri alongside the cilantro for a milder herb flavor.
What to Serve with Empanadas with Chimichurri Sauce
Empanadas with chimichurri sauce make a great centerpiece for a party spread, so surround them with easy snacks and a few sweets. A mix of textures keeps the table interesting.
- A crisp green salad with a citrus dressing.
- Rice and black beans for a heartier plate.
- Sweet, crunchy coffee-spiced macchiato muddy buddies on the dessert table.
- No-bake wholesome energy truffles for a quick bite between savory snacks.
A few common questions before you start braising the pork.
Frequently Asked Questions
Can I make empanadas with chimichurri sauce ahead of time?
Yes. Cook the carnitas and chimichurri up to two days early, and freeze unbaked empanadas so you can bake them fresh when needed.
Can I use store-bought dough?
Absolutely. Pre-made empanada discs save a lot of time and still bake up golden and flaky.
Why did my empanadas open in the oven?
They were likely overfilled or not sealed tightly. Use about a tablespoon of filling and crimp the edges firmly with a fork.
How long does chimichurri keep?
Stored in an airtight container in the fridge, the sauce stays fresh for up to five days and actually tastes better after resting.
Pile the warm empanadas on a platter with a bowl of chimichurri in the center and let everyone dip away. They’re the kind of snack that brings people straight to the kitchen.
Empanadas with Chimichurri Sauce
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Ingredients
- 1 4-5 pound pork shoulder
- 2 tsp vegetable oil
- 1 large onion diced
- 2 Tbsp fresh marjoram
- 4 garlic cloves
- 1 bay leaf
- 1 tsp ground corriander
- 2½ tsp kosher salt
- 1 tsp dried red pepper flakes more or less to taste
- 2 cups flour
- 1 tsp salt
- 1 stick of butter
- 1 egg
- ⅓ cup ice water
- 2 tsp vinegar
- ½ cup olive oil
- ¼ fresh cilantro chopped
- 2 Tbsp red wine vinegar
- 6 cloves garlic minced
- ½ tsp salt
- ¼ tsp dried red pepper flakes more or less depending on how hot you like it
Instructions
- Preheat oven to 350º.
- Cut pork into 2″ cubes. Heat oil in a large Dutch oven over medium-high heat.
- Brown meat in oil. Once browned on all sides, add onions and cook for several minutes. Add the remaining ingredients. Add enough water to cover the meat by two thirds.
- Place in oven. Allow to cook uncovered for 2½ to 3 hours. Turn meat pieces several times while cooking. The meat is done when it falls apart.
- In a food processor, combine flour, salt and butter. Pulse until mixture resembles peas. In a small cup, combine egg, water and vinegar. Whisk together. Pour mixture into processor and pulse until mixture comes together into a ball. This could take a minute or two.
- Take dough ball out of processor and knead for a few minutes. Roll dough fairly thin and cut with a round cutter.
- Place a Tbsp of the carnitas mixture in the center of the dough circle. Using a little water, take your pinkie finger and run a little water around the edge. Fold dough in half over filling, creating a half moon. Using a fork, crimp the edges to seal.
- Bake in a 400º oven until golden brown, 12-14 minutes.
- Whisk all ingredients in a bowl and allow to sit for at least an hour for the flavors to meld. Serve with empanadas or any grilled meats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Melanie,
Have you ever cooked your pork on a pressure cooker? I frequently buy pork shoulders on sale, cut them in chunks with chile peppers in adobo sauce, add water and cook it on full pressure for 90 minutes. I do this with chuck roast, corned beef and anything that is tough and takes awhile to cook. I don’t have a food processor. Is there another way to make the dough or is there a subsitute for a store bought one?
Thanks.
Mel J.
I haven’t tried the pressure cooker. I like the slow cook method because the meat gets crispy on the edges. I’m not sure if that would happen in a pressure cooker. As far as the dough goes, you can go ahead and prepare the dough in a mixing bowl just like you would any other dough. I just use the processor because it’s faster. You can actually buy empanada dough in your freezer section of the grocery store. It’s quite good!
Your empanadas and chimichurri sauce both look wonderful Melanie! I can’t wait to taste these delicacies! I especially like the slow cook, crisp meat you mention above; I bet you could cook the pork shoulder in your Ninja!
You know, I thought of that. But the roast was huge and I don’t know that it would’ve fit. Certainly a smaller roast would’ve been pretty simple to make in the Ninja. Next time!
Oh my, my mouth is watering! I saw you on tastespotting, while stocking the site to see if they accepted my submission…Congrats!!!!!
Thank you! They are a fickle beast over there. Sometimes I get lucky!! I really didn’t think they’d take the pic considering how dark it was. I guess they didn’t mind!
This is just beautiful. We have curry puffs here that are not dissimilar, in that it’s stuffed with curried potatoes and sometimes chicken pieces. Quintessential Malaysian breakfast or tea snack. But this, this is different. I have to give this a go.
Oh Jayne, curried potatoes? That sounds soooo up my alley. Why did I never think of doing that? I must give that a whirl. Thanks for the inspiration!!
Oh my, curried mashed potatoes with chicken (or pork) sounds marvelous! Melanie, you and Jayne must try this out for us and report out at the earliest convenience!