Description
These delicious Beef & Cheese Empanadas are a perfect Latin American inspired appetizer or main course. Filled with seasoned ground beef, melted cheddar cheese, and a blend of spices, wrapped in flaky empanada dough, then baked to golden perfection. Easy to prepare and perfect for parties or family dinners.
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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/2 cup shredded cheddar or Monterey Jack cheese
Dough & Assembly
- 1 package (14 oz) empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and for easy cleanup.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil and add the finely chopped onion. Sauté until softened, approximately 3 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Beef: Add the ground beef to the skillet and cook until it is browned and fully cooked through, breaking it up with a spoon as it cooks. This should take about 5 to 7 minutes. Drain any excess fat from the pan.
- Season Filling: Stir in ground cumin, smoked paprika, chili powder, salt, black pepper, and tomato sauce into the beef mixture. Reduce heat slightly and simmer for 2 to 3 minutes until the sauce thickens slightly. Remove the skillet from the heat and allow the mixture to cool for a few minutes.
- Add Cheese: Once slightly cooled, stir the shredded cheddar or Monterey Jack cheese into the beef mixture until evenly combined.
- Assemble Empanadas: Spoon 1 to 2 tablespoons of the beef and cheese filling into the center of each empanada dough disc. Fold the dough over to create a half-moon shape and press the edges together. Crimp the edges with a fork to seal the empanadas thoroughly.
- Prepare for Baking: Place the sealed empanadas onto the prepared baking sheet. Brush the tops of each empanada with the beaten egg to create a golden, shiny crust when baked.
- Bake: Bake the empanadas in the preheated oven for 20 to 25 minutes until they are golden brown and cooked through.
- Cool and Serve: Remove the empanadas from the oven and let them cool slightly before serving to enjoy the filling and flaky crust at their best.
Notes
- You can freeze unbaked empanadas for up to 3 months; bake them straight from frozen, adding a few extra minutes to the baking time.
- For extra flavor, serve with salsa, sour cream, or guacamole as dipping options.
- Use cheddar or Monterey Jack cheese based on your preference for a richer or milder flavor.
- Make sure to seal the edges tightly to prevent filling leakage during baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
