Description
These Beef and Cheese Empanadas are a delicious Latin American appetizer featuring a savory ground beef filling seasoned with cumin, smoked paprika, and chili powder, combined with melted cheddar and Monterey Jack cheeses, all encased in a flaky empanada dough and baked to golden perfection.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Dough & Finish
- 1 package (14 oz) empanada dough discs (or homemade dough)
- 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.
- Cook beef and aromatics: Heat olive oil in a skillet over medium heat, add the ground beef and cook until browned, about 5–7 minutes. Drain excess fat if needed.
- Add onions and garlic: Stir in the finely chopped onion and minced garlic, cooking until softened and fragrant, approximately 3–4 minutes.
- Season and simmer: Mix in ground cumin, smoked paprika, chili powder, salt, and pepper. Pour in the tomato sauce and simmer the mixture for 5 minutes until thickened. Remove from heat and let it cool slightly.
- Incorporate cheese: Once the beef mixture is warm but not hot, stir in the shredded cheddar and Monterey Jack cheeses until combined.
- Assemble empanadas: Place a spoonful of the beef and cheese filling in the center of each empanada dough disc. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal thoroughly.
- Prepare for baking: Arrange the filled empanadas on the lined baking sheet. Brush each empanada with the beaten egg wash to achieve a glossy, golden finish once baked.
- Bake: Bake the empanadas in the preheated oven for 20–25 minutes, or until they turn golden brown and crisp on the edges.
- Cool and serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with your choice of sour cream, salsa, or guacamole for dipping.
Notes
- These empanadas can be made ahead of time and frozen before baking. If baking from frozen, add a few extra minutes to the baking time.
- For extra flavor, serve with sour cream, salsa, or guacamole on the side.
- To make a spicier version, add diced jalapeños to the beef filling before cooking.
