Homemade Beef & Cheese Empanadas
Ingredients:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon oregano
Salt and pepper to taste
1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
1 package empanada dough (store-bought or homemade)
1 egg, beaten (for egg wash)
Vegetable oil (for frying, if desired)
Directions:
Prepare the Filling:
In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon.
Drain excess fat, then add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
Stir in the cumin, paprika, chili powder, oregano, salt, and pepper. Cook for another 2 minutes until the spices are fragrant.
Remove from heat and let the mixture cool slightly. Stir in the shredded cheese.
Assemble the Empanadas:
Preheat your oven to 375°F (190°C) if baking, or heat vegetable oil in a deep skillet to 350°F (175°C) if frying.
Roll out the empanada dough on a lightly floured surface if using homemade dough.
Cut out circles of dough about 4-5 inches in diameter using a cookie cutter or a small bowl.
Place a spoonful of the beef and cheese mixture in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape, then press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Brush the tops of the empanadas with the beaten egg for a golden finish.
Bake or Fry the Empanadas:
Baking:
Place the empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Frying:
Carefully lower the empanadas into the hot oil, frying in batches.
Fry for 2-3 minutes on each side until golden and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve and Enjoy:
Serve the empanadas warm with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Kcal: Approximately 250 kcal per empanada | Servings: 10-12 empanadas
