Description
These Beef & Cheese Empanadas are a delicious Latin American treat with a flavorful ground beef filling combined with melted cheddar or Monterey Jack cheese, all encased in a flaky empanada dough and baked to golden perfection. Perfect as an appetizer or a satisfying main course, they’re easy to prepare and great for gatherings or family meals.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/2 cup shredded cheddar or Monterey Jack cheese
Dough and Finishing
- 1 package (14 oz) empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even browning.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Cook the ground beef: Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 5 to 7 minutes. Drain any excess fat to keep the mixture from being greasy.
- Season and simmer: Stir in ground cumin, smoked paprika, chili powder, salt, black pepper, and tomato sauce. Let the mixture simmer for 2 to 3 minutes until it slightly thickens. Remove from heat and allow to cool a few minutes.
- Add cheese: Mix in the shredded cheddar or Monterey Jack cheese to the cooled beef mixture, ensuring an even distribution.
- Fill and seal empanadas: Place 1 to 2 tablespoons of the filling in the center of each empanada dough disc. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal them tightly.
- Apply egg wash and bake: Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg to achieve a golden, glossy finish. Bake in the preheated oven for 20 to 25 minutes until golden brown.
- Cool and serve: Allow the empanadas to cool slightly on a wire rack before serving to let the filling set and to avoid burning your mouth.
Notes
- You can freeze unbaked empanadas for up to 3 months. When ready to bake, bake them straight from frozen, adding a few extra minutes to the baking time.
- For extra flavor, serve these empanadas with salsa, sour cream, or guacamole on the side.
