Description
Beef & Cheese Empanadas are flaky, golden pastries filled with seasoned ground beef, melted cheese, and aromatic spices. These hand-held Latin-inspired treats are perfect for appetizers, snacks, or a satisfying meal when served with salsa, sour cream, or chimichurri.
Ingredients
Scale
Filling
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1/2 small onion, finely diced
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- Salt and pepper to taste
- 1/4 cup tomato sauce
- 1/2 cup shredded cheddar or Monterey Jack cheese
Dough & Finishing
- 1 package empanada dough discs (or homemade pie dough, cut into 5-inch circles)
- 1 egg (for egg wash)
Instructions
- Cook the filling: Heat olive oil in a skillet over medium heat. Add finely diced onion and cook until softened, about 3–4 minutes. Add minced garlic and ground beef, cooking until browned while breaking up the meat with a spoon. Drain excess fat if necessary. Stir in ground cumin, paprika, chili powder, salt, pepper, and tomato sauce. Let the mixture simmer for 3–5 minutes until slightly thickened. Remove from heat and allow to cool slightly. Stir in shredded cheese until evenly combined.
- Preheat the oven and prepare empanadas: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Spoon about 1 to 2 tablespoons of the beef and cheese filling into the center of each dough disc. Fold the dough over the filling to form a half-moon shape and press the edges firmly with a fork to seal.
- Apply egg wash and bake: Beat the egg and brush the tops of the sealed empanadas with the egg wash to give a golden, shiny finish. Place the empanadas on the prepared baking sheet and bake for 20–25 minutes or until the dough is golden brown and crisp. Let the empanadas cool slightly before serving to allow the filling to set.
Notes
- You can also fry the empanadas in hot oil at 350°F for 3–4 minutes per side as an alternative cooking method.
- Try swapping ground beef with ground chicken or black beans for a tasty variation.
- Freeze unbaked empanadas for a quick and convenient future snack; simply add a few extra minutes to the baking time when cooking from frozen.
