Description
Delicious homemade beef and cheese empanadas featuring a savory ground beef filling seasoned with cumin, paprika, and chili powder, combined with melted cheddar cheese inside flaky pie crusts. These empanadas are baked to golden perfection, making them an ideal appetizer or snack for any occasion.
Ingredients
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 and Assembly
- 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 prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- Cook the beef filling: Add the ground beef to the skillet along with cumin, paprika, chili powder, salt, and pepper. Cook the beef, breaking it into small pieces, until fully browned. Remove skillet from heat and stir in the shredded cheddar cheese until it melts into the mixture.
- Prepare the dough circles: On a floured surface, roll out the refrigerated pie crusts to smooth any creases and cut them into 4-inch circles using a cookie cutter or a small bowl.
- 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 create a half-moon shape. Press the edges together, sealing them tightly using the tines of a fork.
- Apply egg wash and bake: Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden glossy finish when baked. Bake in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
- Cool and serve: Allow the empanadas to cool slightly on a wire rack before serving to let the filling set and to avoid burns.
Notes
- You can substitute cheddar cheese with mozzarella or a spicy pepper jack for varied flavor.
- For a crispier crust, chill the empanadas in the refrigerator for 15 minutes before baking.
- Serve with salsa, sour cream, or guacamole for dipping.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
