Description
These Beef & Cheese Empanadas are a delicious, savory treat featuring seasoned ground beef and melted cheddar cheese wrapped in flaky pie crusts. Perfect as a snack or appetizer, they are baked to golden perfection for a crispy exterior and flavorful filling.
Ingredients
Scale
Beef 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
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Dough & Assembly
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the empanadas.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened, then stir in the minced garlic and cook for another minute to release their aroma.
- Cook Ground Beef: Add the ground beef to the skillet along with the ground cumin, paprika, chili powder, salt, and pepper. Cook until the beef is thoroughly browned, breaking it up into small pieces as it cooks. Remove the skillet from heat and mix in the shredded cheddar cheese until it’s melted and evenly combined.
- Prepare Dough: Roll out the refrigerated pie crusts on a floured surface and cut them into 4-inch circles using a cutter or a small bowl as a guide.
- Fill and Seal: Spoon a portion of the beef and cheese filling onto the center of each dough circle. Fold each circle in half to form a half-moon shape and press the edges together firmly using a fork to seal the empanadas.
- Egg Wash and Bake: Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash for a shiny, golden finish. Bake in the preheated oven for 20-25 minutes until the empanadas are golden brown and crisp.
- Cool and Serve: Allow the empanadas to cool slightly on a wire rack before serving to avoid burning your mouth and to let the flavors set.
Notes
- For a spicier version, add a pinch of cayenne pepper or use spicy cheddar cheese.
- These empanadas can be frozen uncooked. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 5-10 minutes to baking time.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Make sure to seal the edges tightly to prevent filling from leaking out during baking.
