Description
These Beef & Cheese Empanadas are a delicious and easy-to-make appetizer or snack featuring a savory ground beef filling seasoned with cumin, paprika, and chili powder, combined with melted cheddar cheese and encased in flaky pie crust, baked to golden perfection.
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 & Topping
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute to release its aroma.
- Brown the Beef: Add the ground beef to the skillet along with ground cumin, paprika, chili powder, salt, and pepper. Cook the beef until fully browned, breaking it up with a spoon to create small crumbles. Once cooked, remove from heat and stir in the shredded cheddar cheese until it melts into the mixture.
- Prepare the Dough: On a floured surface, roll out the refrigerated pie crusts to smooth them out. Using a 4-inch round cutter or a glass, cut the dough into circles suitable for empanadas.
- Assemble the Empanadas: Spoon a generous amount of the beef and cheese mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal the empanadas and prevent filling leakage during baking.
- Brush with Egg Wash and Bake: Place the sealed empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a beautiful golden color when baked. Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and crisp.
- Serve: Remove the empanadas from the oven and let them cool slightly before serving to avoid burning your mouth and to allow the filling to set.
Notes
- Ensure the beef is fully cooked and well seasoned for best flavor.
- To prevent soggy bottoms, use a parchment-lined baking sheet or a baking stone.
- These empanadas can be customized with additional ingredients like chopped olives, bell peppers, or different cheeses.
- Leftover empanadas can be stored in the refrigerator for 2-3 days and reheated in the oven for best texture.
- For a spicier version, add chopped jalapeños or a pinch of cayenne pepper to the filling.
