Description
These Beef & Cheese Empanadas are a delicious and easy-to-make snack or appetizer featuring a savory ground beef filling seasoned with aromatic spices and melted cheddar cheese, all encased in a flaky, golden pie crust. Baked to perfection, these empanadas offer a crispy exterior with a rich, flavorful filling, perfect for gatherings or a comforting meal.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Dough
- 1 package (14 oz) refrigerated pie crusts
Egg Wash
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion is softened and translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional minute until fragrant, making sure not to burn the garlic.
- Cook Beef and Season: Add the ground beef to the skillet, breaking it up with a spatula as it cooks. Stir in the cumin, paprika, chili powder, salt, and pepper, ensuring the beef is well-seasoned. Cook until the beef is browned and fully cooked.
- Combine Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until it’s melted and well combined with the beef mixture.
- Prepare Dough Circles: On a floured surface, roll out the refrigerated pie crusts and use a 4-inch round cutter to cut the dough into circles.
- Fill Empanadas: Place a spoonful of the beef and cheese mixture in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
- Seal Empanadas: Fold the dough over the filling to create a half-moon shape. Use a fork to press down along the edges, sealing the empanadas tightly.
- Apply Egg Wash: Brush the tops of the empanadas with the beaten egg to give them a golden, crispy finish when baked.
- Bake: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
- Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm!
Notes
- For spicier empanadas, add a pinch of cayenne pepper or hot sauce to the beef mixture.
- Make sure not to overfill the empanadas to prevent the filling from leaking during baking.
- Refrigerate any leftover empanadas and reheat in the oven to maintain crispiness.
- You can substitute cheddar cheese with mozzarella or pepper jack for a different flavor.
