Description
These savory Beef & Cheese Empanadas feature a flavorful ground beef filling seasoned with cumin, smoked paprika, and chili powder, combined with melted cheddar or Monterey Jack cheese, all encased in a flaky baked dough. Perfect as an appetizer or main course, these empanadas are easy to prepare and bake to golden perfection.
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
- Salt and pepper to taste
- 1/2 cup tomato sauce
- 1 cup shredded cheddar or Monterey Jack cheese
Dough & Assembly
- 1 package empanada dough discs (or homemade pie dough cut into 5-inch rounds)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cook Onion and Garlic: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes until it becomes softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until it is browned and fully cooked through, about 5 to 6 minutes. Drain any excess fat from the pan if necessary.
- Season and Simmer: Stir in the ground cumin, smoked paprika, chili powder, salt, pepper, and tomato sauce. Mix well and let the mixture simmer for 2 to 3 minutes to blend the flavors. Remove from heat and let cool slightly.
- Add Cheese: Once the beef mixture has cooled a bit, stir in the shredded cheddar or Monterey Jack cheese evenly.
- Assemble Empanadas: Place about 2 tablespoons of the beef and cheese filling in the center of each empanada dough disc. Fold the dough over to create a half-moon shape. Press the edges together and crimp them with a fork to seal the empanadas tightly.
- Egg Wash and Bake: Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden, shiny finish once baked. Bake in the preheated oven for 20 to 25 minutes, or until the empanadas are golden brown and fully cooked.
- Cool and Serve: Remove from the oven and allow the empanadas to cool slightly before serving. Enjoy them with sour cream, salsa, or guacamole if desired.
Notes
- Serve with sour cream, salsa, or guacamole on the side for extra flavor.
- You can freeze assembled, unbaked empanadas for up to 3 months; bake them straight from frozen and add 5–7 minutes to the cooking time.
- For a spicier version, use pepper jack cheese instead of cheddar or Monterey Jack.
