Description
These Cheesy Beef Empanadas are a delicious fusion of seasoned ground beef and melted cheese wrapped in flaky dough, baked to golden perfection. Perfect as appetizers or a satisfying main course, these empanadas bring the bold flavors of Latin American cuisine right to your kitchen with an easy-to-follow recipe.
Ingredients
Scale
For the Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
For the Empanadas
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 package refrigerated pie dough or empanada dough discs (about 10–12 pieces)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking your empanadas evenly and getting that golden crust.
- Cook Beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until thoroughly browned, breaking it apart with a spoon to create fine crumbles.
- Sauté Aromatics: Stir in the finely chopped onion and minced garlic. Continue cooking for 2 to 3 minutes until softened and fragrant, which enhances the depth of flavor in the filling.
- Season: Add chili powder, ground cumin, smoked paprika, salt, and black pepper to the beef mixture. Stir well to evenly distribute the spices.
- Add Tomato Sauce: Pour in the tomato sauce and let the mixture simmer on low heat for about 5 minutes until slightly thickened. This melds all the flavors together. Then remove from heat and allow to cool slightly.
- Prepare Dough: If needed, roll out the refrigerated dough to about 5 to 6-inch circles. These serve as the empanada wrappers.
- Fill Empanadas: Spoon approximately 2 tablespoons of the beef filling onto the center of each dough circle. Sprinkle a generous amount of shredded cheese over the filling.
- Seal Edges: Fold each dough circle over the filling to create a half-moon shape. Firmly press the edges with a fork to seal them securely and prevent filling leakage.
- Apply Egg Wash: Place the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg to give them a shiny, golden finish.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the empanadas are golden brown and cooked through.
- Serve: Remove from oven and serve warm for the best taste and texture.
Notes
- For extra crispiness, these empanadas can be fried instead of baked.
- Add diced jalapeños or olives to the filling for a spicy or savory twist.
- You can freeze the assembled empanadas before baking; just bake straight from frozen and add 5 minutes to the cooking time.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American, Spanish-Inspired
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 45 mg
