Description
These Cheesy Beef Empanadas are savory hand pies filled with spiced ground beef and melted cheese, baked to golden perfection. Perfect as an appetizer or main course, they combine a crispy, flaky crust with a flavorful, hearty filling that’s sure to satisfy any craving for Latin American comfort food.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 cup shredded cheddar or Monterey Jack cheese
Dough
- 1 package (14 ounces) empanada dough discs (or pie crust or puff pastry)
Egg Wash
- 1 egg, beaten (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent. Then stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Cook Ground Beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned thoroughly, about 6–8 minutes. Ensure no pink remains to fully cook the meat.
- Season and Simmer: Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper to evenly coat the meat. Pour in the tomato sauce and let the mixture simmer for 3–4 minutes until it slightly thickens. Remove from heat and allow to cool slightly.
- Add Cheese: Once the beef mixture has cooled a bit, stir in the shredded cheddar or Monterey Jack cheese, allowing it to melt and blend into the savory filling.
- Assemble Empanadas: Place about 2 tablespoons of the beef and cheese filling in the center of each dough disc. Fold the dough over to create a half-moon shape and use a fork to press and seal the edges tightly, preventing the filling from leaking out during baking.
- Apply Egg Wash: Arrange the filled empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a beautiful golden and shiny finish once baked.
- Bake: Bake in the preheated oven for 20–25 minutes or until the empanadas are golden brown and crisp on the outside.
- Cool and Serve: Let the empanadas cool for 5 minutes before serving to allow the filling to set slightly for the best eating experience.
Notes
- Serve these empanadas with salsa, sour cream, or guacamole for extra flavor.
- You can freeze these empanadas before baking; simply bake them straight from frozen, adding an additional 5–7 minutes to the cooking time.
