Description
These Beef & Cheese Empanadas are delicious handheld pastries filled with seasoned ground beef and melted cheese. Perfectly baked to a golden brown crisp, they make a tasty appetizer or snack that’s easy to prepare and sure to impress your guests.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
Dough & Assembly
- 1 package empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Aromatics and Cook Beef: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and ground beef, cooking until browned and fully cooked. Drain any excess fat from the skillet.
- Season and Add Cheese: Stir in the cumin, paprika, salt, and pepper. Remove the skillet from heat and let the mixture cool slightly. Mix in the shredded cheese thoroughly.
- Prepare Dough and Assemble Empanadas: Preheat your oven to 375°F (190°C). Roll out the empanada dough on a lightly floured surface and cut into circles of desired size. Spoon a portion of the beef and cheese filling onto each dough circle. Fold the dough over the filling to form a half-moon shape and crimp the edges with a fork to seal.
- Apply Egg Wash: Brush the tops of each empanada with the beaten egg to help them attain a shiny and golden crust when baked.
- Bake the Empanadas: Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20–25 minutes or until they are golden brown and crispy.
- Serve: Remove from the oven and let cool slightly. Enjoy the empanadas warm with your favorite dipping sauce.
Notes
- You can substitute the beef with ground chicken or turkey for a leaner option.
- Feel free to add chopped bell peppers or olives to the filling for extra flavor.
- If you don’t have empanada dough, puff pastry or pie dough can be used as alternatives.
- For a crisper crust, bake on a preheated baking stone if available.
- Leftover empanadas can be refrigerated for up to 3 days and reheated in the oven for best texture.
