Here’s a delicious recipe for cheesy beef empanadas:
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup cold water
For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb (about 225g) ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup chopped fresh cilantro (optional)
- Egg wash (1 egg beaten with 1 tablespoon water), for brushing
Instructions:
- In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter to the bowl.
- Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water to the flour mixture, mixing until a dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time.
- Turn the dough out onto a floured surface and knead gently until smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, prepare the filling. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the ground cumin, paprika, chili powder, salt, and pepper, to taste. Cook for another 2-3 minutes, then remove the skillet from the heat and let the filling cool slightly.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8 inch (3mm) thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
- Place a spoonful of the beef filling in the center of each dough circle. Top the filling with a sprinkle of shredded cheese and chopped cilantro, if using.
- Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges together to seal the empanadas.
- Place the sealed empanadas on the prepared baking sheet. Brush the tops with egg wash.
- Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove the empanadas from the oven and let them cool slightly before serving.
- Enjoy your delicious cheesy beef empanadas as a tasty snack or appetizer!
These empanadas are perfect for parties, potlucks, or anytime you’re craving a savory, cheesy treat!
