Description
These Beef & Cheese Empanadas are a delicious Latin American appetizer featuring a savory blend of spiced ground beef, melted cheese, and a flaky baked dough. Perfectly seasoned and baked to a golden brown, these empanadas make a great snack or party dish that’s both satisfying and easy to prepare.
Ingredients
Scale
Beef Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1 tablespoon chopped fresh cilantro (optional)
- 1 cup shredded cheddar or Monterey Jack cheese
Dough & Topping
- 1 package (14 oz) empanada dough discs (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook the aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release its fragrance.
- Brown the beef: Add ground beef to the skillet. Cook until it’s browned, breaking it apart with a spoon as it cooks to ensure even cooking. Drain any excess fat from the pan.
- Season the filling: Stir in cumin, smoked paprika, chili powder, salt, black pepper, and tomato sauce. Let the mixture simmer for 3 to 5 minutes until it thickens slightly and flavors meld together.
- Finish the filling: Remove the skillet from heat. Stir in chopped cilantro if using, and the shredded cheese. Let the filling cool slightly to avoid melting the dough.
- Assemble the empanadas: Place a spoonful of the beef and cheese mixture onto the center of each empanada dough disc. Fold the dough over to form a half-moon shape and press the edges together firmly using a fork to seal well.
- Apply the egg wash: Brush the tops of the empanadas with the beaten egg. This will give a shiny, golden finish when baked.
- Bake: Place the empanadas on the lined baking sheet. Bake for 18 to 22 minutes or until they are golden brown and crispy.
- Cool and serve: Let the empanadas cool slightly before serving so the filling sets and you avoid burns.
Notes
- You can substitute ground turkey or chicken for the beef if preferred.
- Empanadas can be frozen before baking for a convenient meal option later; bake a few extra minutes if baking from frozen.
- Chopped fresh cilantro is optional but adds a nice fresh flavor.
- Use a fork to seal edges well to prevent filling from leaking during baking.
