Beef Cheese Empanadas (Print Version)
# Ingredients:
→ For the filling
01 -
1 tablespoon olive oil
02 -
2 tablespoons tomato paste
03 -
1/2 small onion, finely chopped
04 -
1/4 cup (30g) chopped green olives (optional)
05 -
1 tablespoon fresh parsley, chopped
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon ground cumin
08 -
1/2 lb (225g) ground beef
09 -
1/4 teaspoon chili powder if you like it spicy
10 -
2 cloves garlic, minced
11 -
1/2 teaspoon smoked paprika
12 -
1/2 cup (50g) shredded cheddar or mozzarella
13 -
1/4 teaspoon black pepper
→ For the empanada dough
14 -
1/4 cup (60ml) cold water
15 -
1 large egg, beaten
16 -
1/2 teaspoon salt
17 -
2 cups (250g) all-purpose flour
18 -
1/2 cup (115g) cold unsalted butter, cubed
→ For assembling
19 -
1 egg mixed with 1 tablespoon water for brushing tops
# Instructions:
01 -
Wait a few minutes to cool off just a bit. These taste best when they're still warm. Grab some salsa, guac, or sour cream and dip away.
02 -
Slide your empanadas onto a baking tray lined with parchment. Bake for about 20–25 minutes, or until they're crisp and nicely browned.
03 -
Set your oven to 375°F (190°C). Roll the dough out until it's pretty thin, around 1/8 inch. Cut out rings about 4–5 inches wide. Scoop about 2 tablespoons of filling on each, fold over and press the edges together using a fork. Coat the tops with the egg wash.
04 -
Add olive oil to skillet then toss in the chopped onions and garlic—cook until they're soft, just a couple of minutes. Break up the beef into the pan and brown it, drain off extra fat. Mix in your spices, tomato paste, salt, and pepper, and give it a quick cook for another 2 minutes. Take off the heat and add cheese, olives, and fresh parsley.
05 -
Stir the flour together with salt in a big bowl. Mix in cold chunks of butter by hand or with a pastry tool, squeezing it until the mix is crumbly. Pour in the beaten egg with the cold water. Mix until a dough forms. Add a little extra water if it feels dry—just a bit at a time. Knead it gently on a floured counter, shape into a ball, cover with plastic wrap, and chill for half an hour.
# Notes:
01 -
You can get a head start and freeze unbaked empanadas for later. When you're ready to eat, pop them right in the oven frozen and just tack on 5–7 extra minutes.
02 -
Short on time? Store-bought empanada wrappers, puff pastry, or even pie crust will do the trick.
03 -
Want more flavor? Toss in things like black beans, corn, or bell peppers into the filling.
04 -
Switch it up by deep-frying these at 350°F (175°C) for around 3–4 minutes per side until they're golden and crunchy.