Description
Delicious beef and cheese empanadas filled with seasoned ground beef and cheddar cheese, enveloped in a flaky pastry crust.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Introduce the minced garlic, cooking for an additional minute until fragrant.
- Add the ground beef, breaking it up as it cooks.
- Stir in the cumin, paprika, chili powder, and season with salt and pepper.
- Cook the beef until browned and fully cooked, then remove from heat.
- Stir in the shredded cheddar cheese until it melts into the beef.
- On a floured surface, roll out the refrigerated pie crusts and cut out 4-inch circles.
- Place a spoonful of the beef and cheese mixture at the center of each circle.
- Fold the dough over to create a half-moon shape and seal with a fork.
- Brush the tops of the empanadas with the beaten egg.
- Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown and crisp.
- Allow to cool slightly before serving.
Notes
Serve with salsa, guacamole, or sour cream for added flavor.