Description
These delicious Beef and Cheese Empanadas feature a savory ground beef filling mixed with melted cheddar and Monterey Jack cheeses, all wrapped in a flaky dough and baked to golden perfection. Perfect as a hearty main course or a flavorful snack, these empanadas blend classic Latin American spices with rich cheese for an easy and satisfying meal.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 pound ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup tomato sauce
- 1/4 cup chopped green olives (optional)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Dough & Assembly
- 1 package refrigerated empanada dough discs (or use pie crust cut into 5-inch rounds)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the empanadas.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat, add the chopped onion and sauté until soft, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Beef: Add the ground beef to the skillet, breaking it up as it cooks. Continue cooking until the beef is fully browned. Drain any excess fat from the pan if necessary.
- Season and Simmer: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Add the tomato sauce and cook for 2-3 minutes until the mixture thickens slightly. Remove from heat and allow to cool for a few minutes.
- Add Cheese and Olives: Once the beef mixture has cooled slightly, fold in the chopped green olives (if using) and both shredded cheddar and Monterey Jack cheeses until well combined.
- Fill Dough Discs: Place 1-2 tablespoons of the filling in the center of each dough disc. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Crimp the edges with a fork to ensure they are well sealed.
- Prepare for Baking: Arrange the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg to give them a shiny, golden finish after baking.
- Bake: Bake the empanadas in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
- Cool and Serve: Let the empanadas cool slightly before serving. Enjoy them warm with your favorite dips like salsa, sour cream, or chimichurri.
Notes
- You can substitute cheddar and Monterey Jack cheeses with mozzarella or pepper jack to vary the flavor.
- Serve these empanadas with salsa, sour cream, or chimichurri sauce for extra taste.
- For a crispier crust, you can brush the empanadas with egg wash twice before baking.
- If green olives are not preferred, they can be omitted or replaced with diced bell peppers for color and flavor.
