Description
These Beef and Cheese Empanadas feature a savory ground beef filling seasoned with cumin, smoked paprika, and oregano, combined with a blend of cheddar and mozzarella cheeses. Wrapped in a flaky homemade dough and baked to golden perfection, they make a delicious appetizer or snack perfect for gatherings or a satisfying meal.
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. Gradually add cold water and mix until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion until softened and translucent. Add the minced garlic and cook briefly until fragrant. Stir in the ground beef along with cumin, smoked paprika, oregano, salt, and black pepper. Cook until the beef is thoroughly browned and cooked through. Remove from heat and allow the filling to cool completely.
- Assemble the Empanadas: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into circles using a round cutter or a small bowl. Place a spoonful of the cooled beef mixture onto each dough circle, then top with shredded cheddar and mozzarella cheese. Fold the dough over the filling to form a half-moon shape and press the edges firmly with a fork to seal.
- Apply Egg Wash: Brush the tops of each empanada with the beaten egg to help achieve a golden, glossy finish during baking.
- Bake the Empanadas: 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 pastry is golden brown and crisp.
- Serve: Remove the empanadas from the oven and let them cool slightly before serving to allow the filling to set and avoid burning your mouth.
Notes
- You can substitute the cheddar and mozzarella cheeses with other melty cheeses like Monterey Jack or a Mexican blend.
- For a spicier filling, add chili powder or diced jalapeños to the beef mixture.
- The dough can be made ahead and refrigerated for up to 24 hours or frozen for longer storage.
- Ensure the filling is cooled before assembling to prevent the dough from becoming soggy.
- If you prefer, the empanadas can be pan-fried instead of baked for a crispier exterior, but baking yields a lighter result.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
