Beef and Cheese Empanadas are a savory, hand-held delight that brings a taste of Latin cuisine to your kitchen. These golden, flaky empanadas are filled with a flavorful beef and cheese mixture, making them perfect as a snack, appetizer, or a main dish. Easy to prepare and even easier to enjoy, these empanadas are sure to be a hit at your next gathering or family meal.
Ingredients
- 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
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2:
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.
Step 3:
Add the minced garlic to the skillet and cook for an additional minute until fragrant, making sure not to burn the garlic.
Step 4:
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.
Step 5:
Remove the skillet from heat and stir in the shredded cheddar cheese until it’s melted and well combined with the beef mixture.
Step 6:
On a floured surface, roll out the refrigerated pie crusts and use a 4-inch round cutter to cut the dough into circles.
Step 7:
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.
Step 8:
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.
Step 9:
Brush the tops of the empanadas with the beaten egg to give them a golden, crispy finish when baked.
Step 10:
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
Step 11:
Allow the empanadas to cool slightly before serving. Enjoy them warm!
Variations
- Spicy Version: Add diced jalapeños or a dash of hot sauce to the beef mixture for a spicier flavor.
- Different Cheeses: Substitute the cheddar with Monterey Jack, mozzarella, or a cheese blend for a different taste.
- Vegetarian Option: Replace the ground beef with cooked beans, sautéed vegetables, or a plant-based meat substitute.
Cooking Notes
- If the dough becomes too sticky while rolling, refrigerate it for a few minutes before cutting.
- For a crispier texture, brush both sides of the empanadas with egg wash before baking.
Serving Suggestions
Beef & Cheese Empanadas are delicious on their own, but they pair well with a side of salsa, guacamole, or sour cream for dipping. Serve them with a simple salad or a bowl of rice and beans for a complete meal.
Tips
- Make Ahead: You can assemble the empanadas in advance and refrigerate for up to 24 hours before baking.
- Freezing: These empanadas freeze well. Arrange unbaked empanadas on a baking sheet, freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- Reheating: Reheat leftover empanadas in the oven or toaster oven for best results.
Prep Time:
20 minutes
Cooking Time:
25 minutes
Total Time:
45 minutes
Nutritional Information (per serving):
- Calories: 380
- Protein: 18g
- Sodium: 700mg
FAQs
1. Can I use a different type of dough for the empanadas?
Yes! You can use homemade empanada dough, puff pastry, or even crescent roll dough for a different texture.
2. How do I prevent the empanadas from leaking?
Ensure the edges are sealed tightly by pressing firmly with a fork. You can also moisten the edges with a bit of water before sealing.
3. What can I serve with empanadas?
Empanadas pair well with salsa, guacamole, or a tangy chimichurri sauce. They also make a great addition to a larger spread with rice, beans, or a salad.
4. How do I store leftover empanadas?
Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for a crispier texture.
Beef and Cheese Empanadas are a delicious and versatile dish that’s perfect for parties, appetizers, or even as a main course. With their crispy crust and flavorful filling, they’re bound to become a favorite at any table. Enjoy the bold flavors and flaky goodness of these empanadas hot from the oven!
Print
Beef & Cheese Empanadas Recipe
- Total Time: 45 minutes
Ingredients
Ingredients
- 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
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2:
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.
Step 3:
Add the minced garlic to the skillet and cook for an additional minute until fragrant, making sure not to burn the garlic.
Step 4:
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.
Step 5:
Remove the skillet from heat and stir in the shredded cheddar cheese until it’s melted and well combined with the beef mixture.
Step 6:
On a floured surface, roll out the refrigerated pie crusts and use a 4-inch round cutter to cut the dough into circles.
Step 7:
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.
Step 8:
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.
Step 9:
Brush the tops of the empanadas with the beaten egg to give them a golden, crispy finish when baked.
Step 10:
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
Step 11:
Allow the empanadas to cool slightly before serving. Enjoy them warm!
Notes
- If the dough becomes too sticky while rolling, refrigerate it for a few minutes before cutting.
- For a crispier texture, brush both sides of the empanadas with egg wash before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380
- Sodium: 700mg
- Protein: 18g