Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef and Cheese Empanadas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 31 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings (12-16 empanadas)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Latin American

Description

These Beef and Cheese Empanadas are a delicious and savory treat featuring a flavorful ground beef and vegetable filling blended with jack cheese and green onions, all wrapped in a tender empanada dough and fried to golden perfection. Served with a vibrant chimichurri sauce, these empanadas make for an ideal appetizer or main dish, perfect for sharing with family and friends.

Ingredients

Scale

Beef and Vegetable Filling

  • 1.5 lbs Ground Beef
  • 2 medium Yellow Onions, diced
  • 2 Red Bell Peppers, diced
  • 1 cup Beef Broth
  • 1.5 tbsp FYR RED Hot Sauce
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder

Empanadas

  • Empanada Dough Ball for 12-16 Discs
  • 2 cups Jack Cheese, shredded
  • 1 cup Green Onions, sliced
  • 1 qt Frying Oil

For Serving

  • Chimichurri Sauce

Instructions

  1. Prepare Beef and Vegetables: Preheat a cast iron skillet over high heat (about 400°F). Add diced onions and red bell peppers to the skillet and cook for 5-7 minutes until the onions become translucent.
  2. Simmer Vegetables: Add the beef broth to the skillet with the cooked vegetables and let it simmer for another 5-7 minutes to deepen the flavors. Once done, remove the vegetables from the skillet and set aside.
  3. Cook Ground Beef: In the same skillet, add ground beef along with kosher salt, black pepper, garlic powder, and FYR RED Hot Sauce. Cook until the beef is browned and all excess liquid has evaporated completely.
  4. Combine Filling: Return the cooked vegetables back to the skillet and mix thoroughly with the browned beef. Remove from heat and transfer this mixture to a bowl. Cover and refrigerate for at least 1-2 hours to cool fully.
  5. Mix Filling with Cheese and Onions: Once chilled, stir the filling to combine green onions and shredded jack cheese evenly throughout the mixture.
  6. Assemble Empanadas: Lay out one empanada dough disc and spoon a generous amount of the filling onto the center of one side. Fold the opposite side over to create a half-moon shape. Seal the edges by pressing firmly, then crimp with a fork or use a twisting technique to ensure the empanada is well sealed.
  7. Repeat: Continue this process until all empanadas are assembled.
  8. Heat Frying Oil: In a Dutch oven or heavy pot, heat frying oil to 350°F for frying.
  9. Fry Empanadas: Carefully place empanadas in the hot oil in batches, frying each for 1.5-2 minutes per side, or until they turn golden brown and crispy.
  10. Drain and Cool: Remove fried empanadas from oil and let them rest on a paper towel-lined plate to drain excess oil and cool for 1 minute.
  11. Serve: Serve the hot empanadas with chimichurri sauce on the side for dipping and enjoy!

Notes

  • Chilling the filling before assembling helps prevent the dough from becoming soggy and makes it easier to work with.
  • Make sure the oil temperature remains steady at 350°F to ensure even frying without absorbing too much oil.
  • The empanadas can be made ahead of time and refrigerated before frying for convenience.
  • For a spicier kick, adjust the amount of FYR RED Hot Sauce in the filling according to your preference.
  • If empanada dough is unavailable, you can substitute with store-bought puff pastry or pie crust, though texture will vary.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickpantrymeals.com/beef-and-cheese-empanadas-recipe-2/