Description
These Beef and Cheese Empanadas are a delicious Latin American appetizer or main course featuring a savory ground beef filling mixed with melted cheddar and Monterey Jack cheeses, all encased in a crispy baked pastry dough. Perfect for entertaining or a satisfying snack, they combine aromatic spices with a cheesy, hearty bite.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
Dough and Assembly
- 1 package (14 oz) empanada dough discs (or pie crust cut into 5-inch rounds)
- 1 egg, beaten (for egg wash)
- Chopped cilantro or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil and sauté the finely chopped onion until soft and translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat to avoid greasiness.
- Season Meat: Stir in the ground cumin, smoked paprika, chili powder, oregano, salt, black pepper, and tomato sauce. Let the mixture simmer gently for 5 minutes until it thickens slightly. Remove from heat and allow to cool slightly to prevent melting the cheese prematurely.
- Add Cheese: Fold in the shredded cheddar and Monterey Jack cheeses until well incorporated into the beef mixture.
- Assemble Empanadas: Place 1 to 2 tablespoons of the cooled filling onto the center of each empanada dough disc. Fold the dough over to create a half-moon shape and press the edges together. Crimp the edges with a fork to securely seal each empanada.
- Apply Egg Wash: Brush the tops of each filled empanada with the beaten egg. This will give them a beautiful golden and glossy finish when baked.
- Bake: Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 18 to 22 minutes, or until they turn golden brown and crispy.
- Serve: Remove from the oven and allow to cool slightly. Garnish with chopped cilantro or parsley if desired before serving warm.
Notes
- Empanadas can alternatively be fried at 350°F for 2 to 3 minutes per side until golden brown for a crispier texture.
- Freeze unbaked empanadas for later use; bake from frozen by adding 5 to 7 extra minutes to the baking time.
- Use pepper jack cheese or queso fresco for a spicier or more authentic flavor variation.
