Description
Welcome to your new favorite dinner recipe – Cheesy Ground Beef Empanadas! These crispy, golden-brown empanadas are packed with savory ground beef, melty cheese, and bold seasonings, making them a perfect meal for any night of the week. Whether you’re a fan of traditional empanadas, Tex-Mex flavors, or simply love a delicious handheld dinner, this recipe is sure to impress.
Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- ⅓ cup cold water
- 1 large egg
For the Filling:
- 1 pound ground beef
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons olive oil
For Assembly:
- 1 egg yolk, beaten (for egg wash)
- 1 tablespoon water
Instructions
Step1: Prepare the Dough
- In a large mixing bowl, combine flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Add the egg and cold water, mixing until the dough comes together.
- Knead lightly, wrap in plastic, and chill for 30 minutes.
Step2: Cook the Ground Beef Filling
- Heat olive oil in a skillet over medium heat.
- Add onions and garlic, cooking until softened.
- Stir in ground beef, breaking it apart while browning.
- Season with paprika, cumin, chili powder, salt, and black pepper.
- Mix in tomato paste, cook for another 3 minutes, then remove from heat.
- Let cool slightly, then stir in shredded cheddar and mozzarella cheese.
Step3: Assemble the Empanadas
- Roll out the chilled dough on a floured surface to ⅛-inch thickness.
- Cut out 4-inch circles using a round cutter.
- Spoon 1-2 tablespoons of beef filling onto each dough circle.
- Fold over into a half-moon shape and press edges firmly with a fork to seal.
Step4: Bake or Fry the Empanadas
For Baking:
- Preheat oven to 375°F (190°C).
- Place empanadas on a parchment-lined baking sheet.
- Brush tops with egg wash.
- Bake for 20-25 minutes or until golden brown.
For Frying:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry empanadas in batches for 3-4 minutes per side, until crispy and golden.
- Drain on paper towels.
Notes
- Chill the dough before rolling—it makes shaping easier.
- Don’t overfill—too much filling can cause leaks.
- Use different cheeses—try Monterey Jack, Pepper Jack, or Oaxaca cheese for variations.
- For extra crispiness, add cornstarch to the dough.