Description
These Beef and Cheese Empanadas are a savory and satisfying treat featuring a flaky homemade dough filled with a flavorful ground beef mixture and melted cheddar and mozzarella cheeses. Perfect for appetizers, snacks, or a hearty meal, they combine aromatic spices like cumin, smoked paprika, and oregano to enhance the rich filling, all baked to golden perfection for a delightful crispy exterior.
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, mix together the all-purpose flour and salt to combine evenly. Cut in the chilled, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, mixing gently until a 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. Add the finely chopped onion and sauté until softened and translucent. Stir in the minced garlic along with the ground beef, cumin, smoked paprika, oregano, salt, and black pepper. Cook the mixture until the beef is fully browned, breaking it up as it cooks. Remove from heat and let the filling cool completely before assembling.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cutter or small bowl, cut the dough into circles. Place a spoonful of the cooled beef mixture onto each dough circle, then top with a mixture of shredded cheddar and mozzarella cheeses. Fold the dough over the filling to create a half-moon shape and press the edges with a fork to seal tightly. Brush the tops of the empanadas with the beaten egg wash to ensure a golden finish.
- Bake the Empanadas: Arrange the assembled empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until they turn golden brown and crisp. Remove from the oven and let them cool slightly before serving to allow the fillings to set and prevent burns.
Notes
- Ensure the ground beef mixture is cooled before assembling to prevent the cheese from melting prematurely.
- For a crispier crust, you can brush the empanadas with a little melted butter instead of egg wash.
- Empanadas can be prepared in advance, refrigerated, and baked fresh later.
- Adjust the spices to your taste for more or less heat and flavor intensity.
- These empanadas freeze well before baking; just thaw before cooking.
