Description
These Beef and Cheese Empanadas are a delicious homemade treat featuring a flaky, buttery crust filled with a savory spiced ground beef mixture and melted cheddar and mozzarella cheeses. Perfectly baked to golden perfection, they make an excellent appetizer, snack, or main dish for gatherings and family meals.
Ingredients
Scale
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)
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
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Cut in the chilled cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the cold water while mixing until a smooth dough forms. Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to firm up.
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion until it becomes soft and translucent. Add the minced garlic, ground beef, cumin, smoked paprika, oregano, salt, and black pepper. Cook, stirring frequently, until the beef is fully browned. Remove from heat and allow the filling to cool slightly.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter or a small bowl, cut out circles from the dough. Place a spoonful of the cooled beef mixture onto the center of each circle and top with equal parts shredded cheddar and mozzarella cheese. Fold the dough over to form a half-moon shape, sealing the edges by pressing them firmly with a fork.
- Apply Egg Wash and Bake: Brush the tops of each assembled empanada with the beaten egg to give them a beautiful golden glaze when baked. Arrange the empanadas on a baking sheet lined with parchment paper to prevent sticking. Bake in the preheated oven for 20-25 minutes, or until the empanadas are puffed and golden brown on top.
- Cool and Serve: Remove the empanadas from the oven and let them cool for a few minutes before serving. This allows the filling to set slightly and makes them easier to handle and enjoy.
Notes
- For a crispier crust, chill the assembled empanadas in the refrigerator for 10 minutes before baking.
- You can substitute the ground beef with ground turkey or chicken for a leaner version.
- Adding chopped fresh parsley or cilantro to the beef mixture adds a fresh flavor dimension.
- Ensure the filling is cooled before assembling to avoid soggy dough.
- These empanadas can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.
