Ingredients:
For the dough:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
1/2 cup cold water
For the filling:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheese (such as cheddar or mozzarella)
2 tablespoons chopped fresh cilantro (optional)
Egg wash (1 egg beaten with 1 tablespoon water), for brushing
Directions:
In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, stirring with a fork until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the ground cumin, paprika, salt, and pepper, and cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool slightly.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or a small bowl to cut out circles of dough.
Place a spoonful of the beef filling onto one half of each dough circle, leaving a border around the edges. Top with shredded cheese and chopped fresh cilantro, if desired.
Fold the other half of the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
Place the filled empanadas onto the prepared baking sheet. Brush the tops with egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Remove from the oven and let the empanadas cool slightly before serving.
Prep Time: 45 minutes | Cooking Time: 20-25 minutes | Total Time: 65-70 minutes | Kcal: Approx. 200 kcal per serving | Servings: Makes about 12 empanadas
“Beef and Cheese Empanadas
