Beef and Cheese Empanadas
Delightful hand-held pastries filled with seasoned ground beef and a blend of sharp cheddar and creamy Monterey Jack cheeses, all encased in a flaky crust.
Ingredients
For the Filling
- 1 lb ground beef Juicy and perfectly seasoned, the heart of your empanadas.
- 1 medium onion, chopped Adds sweetness and depth.
- 4 cloves garlic, minced Infuses a fragrant aroma.
- 1.5 tsp ground cumin Brings a distinctive, earthy tone.
- 1.5 tsp garlic salt Elevates the flavor profile.
- 1 tsp seasoned salt To ensure a well-rounded taste.
- 1 tsp pepper Adds a hint of heat.
- 1 tsp oregano Provides aromatic freshness.
- 0.5 tsp crushed red peppers For those who enjoy a little kick!
- 0.25 tsp chili powder Complements the flavor.
- 8 oz can tomato sauce Moistens the filling.
- 1 Tbsp diced jalapeños A pop of heat and flavor.
- 0.5 cup sharp cheddar cheese, grated Brings richness and sharpness.
- 0.5 cup Monterey Jack cheese, grated Melts beautifully.
For the Crust
- 2 boxes refrigerated pie crust The easy, flaky outer layer.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a cast-iron pan or a large frying pan, add the ground beef, chopped onions, and minced garlic. Cook over medium heat until the beef is no longer pink.
- Drain the excess grease and return the pan to the heat.
Cooking the Filling
- Sprinkle the cooked beef with ground cumin, garlic salt, seasoned salt, pepper, oregano, crushed red peppers, and chili powder. Stir to combine.
- Add the tomato sauce and diced jalapeños, letting the mixture simmer for about 15 minutes.
Assembling the Empanadas
- Unroll the refrigerated pie crust on a lightly floured surface. Cut out circles using a 4-inch bowl.
- Add a small amount of cheddar and Monterey Jack cheese to the center of each dough circle, followed by approximately a 1/4 cup of the meat mixture.
- Fold the dough over to form a half-moon shape and press down on the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper.
Baking
- In a small bowl, whisk the egg with one tablespoon of water. Brush the egg wash over the tops of the empanadas.
- Bake for about 15 minutes or until the empanadas are golden brown.
Serving
- Once done, carefully remove them from the oven, let cool slightly, and enjoy!
Notes
For a perfect empanada, ensure your filling is not watery. You can experiment with cheese types or add vegetables. Ensure empanadas are well-closed to prevent leaking, using egg wash to help seal.