Beef and Cheese Empanadas
Ingredients:
1 lb ground beef
1 small onion, diced
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
1/2 cup shredded cheddar cheese (or your preferred cheese)
1/4 cup cilantro, chopped (optional)
1 package empanada dough (store-bought or homemade)
1 egg, beaten (for egg wash)
Directions:
Prepare the Filling:
In a large skillet, heat a little oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic and sauté for another minute.
Stir in the ground beef, breaking it up with a spoon as it cooks. Cook until browned and fully cooked, about 8-10 minutes.
Season the beef with cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine. Remove from heat and allow the beef to cool slightly.
Once the beef has cooled, mix in the shredded cheese and cilantro (if using).
Assemble the Empanadas:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the empanada dough (if needed) and cut it into circles about 5 inches in diameter. If using store-bought dough, you can skip this step.
Place a spoonful of the beef and cheese mixture in the center of each dough circle. Be careful not to overfill.
Fold the dough in half to form a semi-circle, pressing the edges together. Use a fork to crimp the edges and seal the empanadas tightly.
Egg Wash and Bake:
Brush the tops of the empanadas with the beaten egg to give them a golden, glossy finish.
Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
Serve:
Allow the empanadas to cool for a few minutes before serving. They’re perfect as an appetizer, snack, or main dish. Enjoy with a side of salsa, guacamole, or sour cream!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 10-12 empanadas