Description
These Beef & Cheese Empanadas are a delicious and hearty appetizer or snack featuring a savory ground beef filling enhanced with aromatic spices and melted cheddar cheese, all encased in a flaky pie crust and baked to golden perfection. Perfect for parties, family gatherings, or anytime you want a flavorful, satisfying treat.
Ingredients
Scale
For the 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
For the Dough
- 1 package (14 oz) refrigerated pie crusts
For the Egg Wash
- 1 egg, beaten
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cook the Filling: In a large skillet over medium heat, heat the olive oil and sauté the finely chopped onion for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet along with cumin, paprika, chili powder, salt, and pepper. Cook thoroughly, breaking the meat into small pieces until it is fully browned and cooked through. Remove from heat and stir in the shredded cheddar cheese until it melts and combines with the meat filling.
- Prepare the Dough: On a floured surface, roll out the refrigerated pie crusts slightly if needed and cut them into 4-inch diameter circles using a round cutter or a glass.
- Assemble the Empanadas: Spoon a generous amount of the beef and cheese filling onto the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together, sealing firmly with a fork to prevent filling from leaking during baking.
- Brush with Egg Wash and Bake: Arrange the assembled empanadas on the prepared baking sheet. Brush each one with the beaten egg to give them a beautiful golden and glossy finish when baked. Bake in the preheated oven for 20-25 minutes or until golden brown and crisp.
- Serve: Remove the empanadas from the oven and allow them to cool slightly before serving, ensuring they are not too hot to enjoy.
Notes
- Ensure the beef is fully cooked and the cheese is well melted for the best flavor and texture.
- You can substitute cheddar cheese with other melting cheeses like Monterey Jack or mozzarella if preferred.
- Make sure to seal the edges tightly to avoid the filling leaking out during baking.
- These empanadas can be reheated in the oven at 350°F for 10 minutes to retain crispiness.
- For a spicier version, add some chopped jalapeños or a pinch of cayenne pepper to the filling.
