Description
These Beef and Cheese Empanadas are a flavorful Latin American snack featuring seasoned ground beef, melted cheddar and Monterey Jack cheeses wrapped in flaky empanada dough and baked to golden perfection. Perfect as an appetizer or satisfying snack, they offer a delicious combination of savory spices and creamy cheese with a crisp, baked crust.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 cup finely chopped onion
- 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 paste
- 1/4 cup beef broth
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Dough and Topping
- 1 package (14 oz) empanada dough discs or pie dough cut into 5-inch rounds
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Sauté Aromatics: In a skillet over medium heat, warm olive oil. Add chopped onion and cook for about 3 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
- Cook Beef: Add ground beef to the skillet and cook, breaking it up with a spoon, for 6-8 minutes or until fully browned.
- Season Filling: Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to combine all spices evenly with the meat.
- Simmer Sauce: Add tomato paste and beef broth to the skillet. Let the mixture simmer for 3-4 minutes, allowing it to thicken slightly. Remove from heat and allow to cool for a few minutes.
- Add Cheese: Once the filling is cooled but still warm, fold in the shredded cheddar and Monterey Jack cheeses until evenly incorporated.
- Assemble Empanadas: Place about 2 tablespoons of filling onto the center of each dough disc. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal tightly.
- Prepare for Baking: Arrange the sealed empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give a shiny, golden finish.
- Bake: Bake the empanadas in the preheated oven for 18-22 minutes or until they turn golden brown and crisp.
- Cool and Serve: Let the empanadas cool slightly on a wire rack before serving to allow the filling to set and prevent burns.
Notes
- Unbaked empanadas can be frozen for up to 2 months; bake from frozen, adding 5-7 minutes to baking time.
- Substitute ground beef with turkey or any preferred ground meat for a different variation.
- You can use only one type of cheese if desired.
- Serve with chimichurri sauce or sour cream for an extra burst of flavor.
