Beef and Cheese Empanadas (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon olive oil
02 -
½ lb (225 g) ground beef
03 -
½ small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
½ teaspoon ground cumin
06 -
½ teaspoon smoked paprika
07 -
¼ teaspoon chili powder (optional, for spice)
08 -
2 tablespoons tomato paste
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
11 -
½ cup (50 g) shredded cheddar cheese (or mozzarella)
12 -
¼ cup (30 g) chopped green olives (optional)
13 -
1 tablespoon fresh parsley, chopped
→ Empanada Dough
14 -
2 cups (250 g) all-purpose flour
15 -
½ teaspoon salt
16 -
½ cup (115 g) cold unsalted butter, cubed
17 -
1 large egg, beaten
18 -
¼ cup (60 ml) cold water
→ Assembling
19 -
1 egg, beaten (for egg wash)
20 -
1 tablespoon water
# Instructions:
01 -
In a large bowl, combine flour and salt. Add cold butter and use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse crumbs. Stir in the beaten egg and cold water. Mix until a dough forms. If too dry, add water, 1 teaspoon at a time. Knead lightly, shape into a ball, wrap in plastic wrap, and chill for 30 minutes.
02 -
Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking for 2–3 minutes until softened. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat. Stir in cumin, smoked paprika, chili powder (if using), tomato paste, salt, and pepper. Cook for 2 minutes. Remove from heat, let cool slightly, then stir in cheese, olives (optional), and parsley.
03 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out chilled dough to ⅛ inch (3 mm) thick. Cut out 4–5 inch (10–12 cm) circles. Place 2 tablespoons of filling in the center of each circle. Fold dough over filling to create a half-moon shape. Press edges to seal and crimp with a fork. Whisk egg with 1 tablespoon water for egg wash and brush over empanadas.
04 -
Place empanadas on the prepared baking sheet. Bake for 20–25 minutes, or until golden brown and crisp.
05 -
Let cool slightly before serving. Serve warm with salsa, guacamole, or sour cream.
# Notes:
01 -
Add corn, diced peppers, or black beans to the filling for extra flavor and texture.
02 -
Use store-bought empanada dough, pie crust, or puff pastry for a shortcut.
03 -
Assemble and freeze empanadas unbaked. Bake from frozen, adding 5–7 minutes to cooking time.
04 -
For a fried option, deep-fry in vegetable oil at 350°F (175°C) until golden brown, about 3–4 minutes per side.