Name: Beef and Cheese Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Latin American
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; ½ cup green olives, chopped (optional); ½ cup raisins (optional); ½ cup shredded cheddar or mozzarella cheese; 2 ½ cups all-purpose flour; ½ teaspoon salt; ½ cup unsalted butter, cold and cut into small cubes; ½ cup cold water (adjust as needed); 1 egg (for brushing)

Why You’ll Love This Recipe

Flavorful Filling: The combination of seasoned beef and melted cheese creates a rich and satisfying taste.
Versatile Dish: Ideal as an appetizer, snack, or main course, these empanadas are suitable for various occasions.
Customizable: Easily adjust the filling to your taste by adding ingredients like green olives, raisins, or different types of cheese.

Ingredients

For the Filling:

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1/2 cup green olives, chopped (optional)
1/2 cup raisins (optional)
1/2 cup shredded cheddar or mozzarella cheese

For the Dough:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1/2 cup cold water (adjust as needed)
1 egg (for brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling: In a large skillet, heat a bit of oil over medium heat. Add the chopped onions and garlic, sautéing until softened and fragrant. Add the ground beef, breaking it apart with a spoon. Season with cumin, paprika, salt, and pepper. Cook until the beef is browned and cooked through. For an added twist, mix in the chopped green olives and raisins for a delightful contrast to the savory filling. Let the mixture cool slightly before adding the cheese. Stir until the cheese melts and the filling becomes a cohesive, gooey mixture.
Make the Dough: In a large bowl, combine the flour and salt. Add the cold butter and work it into the flour using your hands or a pastry cutter until it resembles coarse crumbs. Gradually add the cold water and mix until the dough begins to come together. If necessary, add a little more water until the dough is smooth and pliable. Turn the dough onto a lightly floured surface and knead for about 5 minutes, or until smooth. Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes.
Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface, aiming for a thickness of about 1/8 inch. Using a round cutter or a small bowl, cut the dough into circles, about 4 inches in diameter. Place a spoonful of the beef and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pinching the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Bake: Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg to give them a golden, glossy finish. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
Serve and Enjoy: Let the empanadas cool for a few minutes before serving. These savory treats are best enjoyed with a side of salsa, guacamole, or a tangy dipping sauce. Whether served as appetizers or a main dish, Beef and Cheese Empanadas are sure to be a hit!

Servings and Timing

Servings: Approximately 12-15 empanadas
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Variations

Add Vegetables: Incorporate diced bell peppers, corn, or potatoes into the filling for added flavor and texture.
Use Different Cheeses: Experiment with different types of cheese, such as Monterey Jack or a Mexican cheese blend, to suit your taste.
Spice It Up: Add chopped jalapeños or a dash of hot sauce to the filling for a spicy kick.

Storage/Reheating

Storage: Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQs

Can I use store-bought dough for empanadas?

Yes, you can use store-bought empanada dough or pie crust to save time.

Can I freeze empanadas before baking?

Yes, assemble the empanadas, place them on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Can I fry the empanadas instead of baking them?

Yes, heat oil in a deep pan and fry the empanadas until golden brown. Drain on paper towels before serving.

How do I prevent the empanada dough from becoming soggy?

Ensure the filling is not too wet and allow it to cool before assembling. This helps maintain a crisp crust.

Can I make empanadas ahead of time?

Yes, you can prepare the empanadas and refrigerate them for up to 24 hours before baking or frying.

Can I use different types of cheese for the filling?

Definitely! You can use a variety of cheeses like mozzarella, queso fresco, or a cheese blend to add variety to the flavor.

How do I get the dough to be flaky?

Make sure the butter is cold when mixing it with the flour. Also, chilling the dough before rolling it out helps achieve that flaky texture.

How can I make the empanadas spicier?

Add diced jalapeños, chili flakes, or hot sauce to the beef mixture to give it a spicy kick.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative to ground beef.

How can I make the dough without butter?

You can substitute the butter with vegetable shortening or lard for a similar flaky texture.

Conclusion

Beef and Cheese Empanadas are a flavorful, versatile dish that can be enjoyed as an appetizer, snack, or even a main course. With their golden, flaky crust and delicious filling, these empanadas are sure to be a hit at any gathering. Customize the filling to your liking, and enjoy these savory treats for a delightful meal or snack!