Description
These Beef and Cheese Empanadas are delicious handheld pastries filled with seasoned ground beef and melted cheese. Perfect as a snack or appetizer, they combine a savory filling with a flaky baked crust, offering a satisfying blend of flavors and textures.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
Dough and Topping
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the empanadas.
- Heat olive oil: In a large skillet, warm the olive oil over medium heat until hot.
- Sauté onion and garlic: Add the diced onion and minced garlic to the skillet and cook until they become softened and fragrant.
- Cook ground beef: Add the ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned and no pink remains.
- Add spices: Stir in cumin, paprika, chili powder, salt, and pepper, mixing well to evenly season the beef.
- Cool filling: Remove the skillet from heat and allow the beef mixture to cool slightly to avoid melting the crust when assembling.
- Prepare dough: Unroll the refrigerated pie crusts onto a lightly floured surface to prevent sticking.
- Cut dough circles: Use a 4-inch round cookie cutter or small bowl to cut out circles from the pie crusts for empanada shells.
- Add filling: Place a spoonful of the cooled beef mixture in the center of each dough circle.
- Add cheese: Sprinkle shredded cheese over the beef filling for a gooey texture.
- Shape empanadas: Fold the dough over the filling to form a half-moon shape, enclosing the filling completely.
- Seal edges: Press the edges with a fork to crimp and seal the empanadas so the filling doesn’t leak during baking.
- Arrange on baking sheet: Place the prepared empanadas on a baking sheet lined with parchment paper to prevent sticking.
- Brush with egg wash: Brush the tops of each empanada with beaten egg to give a golden, glossy finish.
- Bake: Bake the empanadas in the preheated oven for 20-25 minutes until they are golden brown and cooked through.
- Serve: Let them cool slightly, then serve hot and enjoy your delicious homemade beef and cheese empanadas!
Notes
- You can substitute or blend the cheese types as preferred – cheddar, mozzarella or a Mexican cheese blend work well.
- Refrigerated pie crusts save time but homemade dough can be used for a flakier texture.
- The empanadas can be frozen before baking; just increase bake time slightly when cooking from frozen.
- Adjust chili powder or add jalapeño for more heat if desired.
- Ensure the filling is cooled before assembling to prevent the crust from becoming soggy.