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Beef and Cheese Empanadas

Beef and Cheese Empanadas
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Beef and Cheese Empanadas are a savory and flavorful snack or meal option featuring a crispy, flaky pastry filled with seasoned ground beef and melty cheese. Simple to make with pantry staples, these empanadas are perfect as appetizers, for lunchboxes, or as dinner sides. Their versatile nature, ease of preparation, and customizable fillings make them a comforting and crowd-pleasing dish.

Ingredients

Scale

Filling

  • 1 lb lean ground beef
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste

Dough & Assembly

  • Empanada dough or pie crust (store-bought or homemade), enough for 12-16 empanadas
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Filling: Heat a skillet over medium heat and sauté the chopped onions and garlic until translucent and fragrant. Add the ground beef, breaking it up with a spoon, and cook until fully browned. Drain excess fat, then season with cumin, paprika, salt, and pepper. Remove from heat and mix in the shredded cheese so it starts to melt within the warm filling.
  2. Roll Out the Dough: If using store-bought dough, place it on a floured surface and roll out slightly to even thickness. For homemade dough, ensure it is chilled and pliable. Cut out circles about 4 to 6 inches in diameter to serve as the empanada base.
  3. Assemble the Empanadas: Place 1 to 2 tablespoons of beef and cheese filling onto the center of each dough circle. Avoid overfilling to prevent bursting. Fold the dough over to form a half-moon shape, press edges firmly together, then crimp with a fork to seal fully.
  4. Egg Wash and Bake: Arrange the empanadas on a lined baking sheet. Brush the tops with beaten egg to achieve a golden, shiny crust. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until empanadas are crispy and golden brown. Let cool for a few minutes before serving.

Notes

  • Drain excess fat after browning ground beef to avoid soggy empanadas.
  • Use moderate filling amounts to prevent dough from tearing during baking.
  • Seal edges well using water or egg wash before crimping to avoid leaks.
  • Keep dough chilled until assembly for easier handling and flakier crust.
  • Allow empanadas to rest a few minutes after baking for the filling to set.

Nutrition

Keywords: empanadas, beef empanadas, cheese empanadas, savory snacks, baked empanadas, comfort food, easy appetizers

Find it online: https://mydishez.com/beef-and-cheese-empanadas/