Chef's Recipes

San Telmo's beef and chorizo empanadas with chimichurri

Recreate these crunchy Mexican empanadas with San Telmo's own recipe.

  • 1 hr preparation
  • 45 mins cooking (plus resting, cooling, chilling)
  • Print
San Telmo's beef and chorizo empanadas with chimichurri
To request a recipe, email [] or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 35 gm duck fat
  • 375 gm plain flour, sieved (2½ cups)
  • ¾ tsp baking powder
  • 1 fresh chorizo (100gm)
  • 250 gm coarsely minced beef
  • 1 tbsp extra-virgin olive oil
  • ½ onion, finely chopped
  • ½ red capsicum, seeded and finely chopped
  • 40 gm frozen peas (1/3 cup)
  • 1 tbsp pickled guindilla chillies, finely chopped (see note)
  • 1 spring onion, thinly sliced
  • 2 tsp sweet paprika
  • 1 ground cinnamon
  • sunflower oil, for deep-frying
  • 1 long red chilli, coarsely chopped
  • 1 garlic clove, bruised
  • 1 cup flat-leaf parsley, chopped
  • 1½ tbsp dried oregano
  • 100 ml extra-virgin olive oil
  • 1 tbsp red wine vinegar


  • 1
    For dough, warm fat and 180ml water in a small saucepan until fat melts. Mix flour, baking powder and 1½ tsp fine sea salt in an electric mixer fitted with a dough hook. Add fat mixture and knead until dough comes together (2-3 minutes). Wrap in plastic wrap and refrigerate to chill (1 hour).
  • 2
    Preheat oven to 170C and line a baking tray with foil. Split chorizo lengthways and roast on tray until just cooked through (10-15 minutes). Cool on tray (10 minutes), then chop into 1cm dice, reserving juices. Increase oven to 250C. Spread beef on a baking tray lined with foil and roast until lightly caramelised (8-10 minutes). Cool for 10 minutes.
  • 3
    Heat olive oil in a saucepan over high heat, add onion and capsicum and fry until starting to brown, then reduce heat to low and sauté until tender (8-10 minutes).
  • 4
    Combine peas, guindillas, spring onion and spices in a bowl, add chorizo, pan juices and beef, season to taste and refrigerate to cool mixture completely (30-40 minutes).
  • 5
    Divide dough into 18 pieces and roll out to 12cm rounds. Place a tablespoonful of beef mixture on the centre of each, lightly moisten edges with water and fold pastry over filling to form a half moon. Starting at a corner, squash a small section of pastry, lightly stretch it out and fold over, then repeat along edge to create a rope effect, folding last piece of seam under. Place empanadas on lightly floured trays and cover with a tea towel.
  • 6
    For chimichurri, pound chilli and garlic with a mortar and pestle to a paste, then mix in remaining ingredients, 2 tsp sea salt flakes and 2 tsp cracked black pepper.
  • 7
    Heat oil in a deep saucepan to 180C. Deep-fry empanadas in batches until golden and crisp (3-5 minutes). Remove with a slotted spoon, drain on paper towels, then serve with chimichurri.


Pickled guindilla chillies are available from Spanish food stores.