Description
Golden, crispy empanadas filled with a savory ground beef mixture and melty cheese. The perfect handheld treat for lunch, dinner, or as an appetizer. These empanadas are a crowd-pleaser and perfect for any occasion.
Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- ¾ cup cold water
- 1 egg, beaten (for egg wash)
For the Filling:
- 1 tablespoon olive oil
- ½ pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Make the Dough:
- In a large bowl, combine the all-purpose flour and salt.
- Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gradually add the cold water, mixing until a dough forms. You may need to adjust the amount of water slightly to achieve the right consistency.
- Once the dough comes together, form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Make the Filling:
- In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the beef, and sauté until the onion is soft and translucent.
- Stir in the cumin, smoked paprika, oregano, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant.
- Remove from heat and let the mixture cool for a few minutes.
- Stir in the shredded cheddar and mozzarella cheeses until well combined. Set aside.
- Assemble the Empanadas:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or a glass (about 4 inches in diameter) to cut out circles of dough.
- Place a spoonful of the beef and cheese filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Brush the tops of the empanadas with the beaten egg for a golden finish.
- Bake the Empanadas:
- Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and crisp.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- If you’d prefer, you can also fry the empanadas in hot oil for a crispier texture, frying each side for about 3-4 minutes until golden brown.
- Feel free to add other ingredients to the filling, such as olives, hard-boiled eggs, or bell peppers for extra flavor.
- For a spicier version, you can add chopped jalapeños or a dash of cayenne pepper to the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American