Description
These Beef and Cheese Empanadas are savory, golden-brown hand pies filled with seasoned ground beef, melted cheese, and aromatic spices. Perfect for snacks, lunch, or as an appetizer, these empanadas are easy to make and deliciously satisfying. Serve them with a side of salsa, sour cream, or guacamole for dipping!
Ingredients
Scale
For the filling:
- 1 tablespoon olive oil
- 1/2 lb (225 g) 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 (optional for spice)
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (50 g) shredded cheddar cheese (or mozzarella)
- 1/4 cup (30 g) chopped green olives (optional, for a salty bite)
- 1 tablespoon fresh parsley, chopped
For the empanada dough:
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 large egg, beaten
- 1/4 cup (60 ml) cold water
For assembling:
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
Instructions
1. Make the empanada dough
- In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter (or your 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 the dough is too dry, add a little more water, 1 teaspoon at a time.
- Knead the dough lightly on a floured surface, shape it into a ball, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
2. Prepare the filling
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until softened.
- Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat.
- Stir in the cumin, smoked paprika, chili powder (if using), tomato paste, salt, and pepper. Cook for 2 minutes until the mixture is fragrant.
- Remove the skillet from heat. Let the mixture cool slightly, then stir in the shredded cheese, green olives (optional), and chopped parsley.
3. Assemble the empanadas
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Use a round cutter (about 4–5 inches / 10–12 cm) to cut out circles of dough.
- Place about 2 tablespoons of the beef and cheese filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge.
- In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.
4. Bake the empanadas
- Place the assembled empanadas on the prepared baking sheet, spacing them slightly apart.
- Bake for 20–25 minutes, or until the empanadas are golden brown and crisp.
5. Serve
- Let the empanadas cool slightly before serving. Serve warm with your favorite dipping sauces like salsa, guacamole, or sour cream.
Notes
- Filling options: Feel free to add corn, diced peppers, or black beans to the filling for extra flavor and texture.
- Dough shortcut: Store-bought empanada dough, pie crust, or puff pastry can be used as a time-saver.
- Make ahead: Assemble the empanadas and freeze them unbaked. Bake straight from frozen, adding 5–7 minutes to the cooking time.
- Frying option: You can also deep-fry the empanadas in vegetable oil at 350°F (175°C) until golden brown, about 3–4 minutes per side.