Description
These classic beef and cheese empanadas feature seasoned ground beef combined with green olives, raisins, and aromatic spices, all wrapped in flaky empanada dough discs and baked to golden perfection. A perfect appetizer or snack, they offer a delightful balance of savory and slightly sweet flavors topped with melted cheddar cheese.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/4 cup raisins
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Assembly
- 1 package empanada dough discs (about 12 discs)
- 1 cup shredded cheddar cheese
- 1 egg, beaten
Instructions
- Heat olive oil: Heat the olive oil in a large skillet over medium heat to prepare for sautéing the aromatics and beef.
- Cook onion: Add the finely chopped onion to the skillet and cook until softened and translucent, about 3-4 minutes, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for another 1 minute, ensuring it doesn’t burn by stirring constantly.
- Brown beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes.
- Season beef: Stir in cumin, paprika, chili powder, salt, and black pepper; mix well to evenly coat the beef with the spices.
- Add olives and raisins: Incorporate the chopped green olives and raisins into the beef mixture and stir until combined.
- Cool filling: Remove the skillet from the heat and let the filling cool slightly to make handling easier.
- Preheat oven: Preheat your oven to 375°F (190°C) for baking the empanadas.
- Prepare dough: Lay the empanada dough discs on a clean surface, spaced apart to avoid sticking.
- Fill empanadas: Spoon about 2 tablespoons of the beef mixture onto the center of each empanada disc.
- Add cheese: Sprinkle 1-2 tablespoons of shredded cheddar cheese over the beef filling on each disc.
- Fold dough: Fold each empanada disc in half over the filling to create a half-moon shape.
- Seal edges: Press the edges to seal, then crimp with a fork for a decorative edge and to ensure no filling leaks during baking.
- Egg wash: Brush the tops of each empanada with the beaten egg to achieve a golden, glossy finish.
- Arrange empanadas: Place the prepared empanadas on a baking sheet lined with parchment paper or a non-stick baking mat.
- Bake: Bake in the preheated oven for 20-25 minutes, until empanadas are golden brown and crispy.
- Cool and serve: Remove from oven and allow to cool for a few minutes before serving to enjoy the flavors and avoid burns.
Notes
- You can substitute cheddar cheese with mozzarella or pepper jack for different flavor profiles.
- Ensure the filling is not too hot before assembling to prevent the dough from becoming soggy.
- Empanadas can be frozen before baking; bake from frozen adding extra 5-10 minutes to the cooking time.
- Adjust spices according to your heat preference.
- For a gluten-free option, use gluten-free empanada dough discs.
